Zucchini Asiago Frittata

I got this recipe from a Bed & Breakfast in Breckenridge, Colorado.

• Ready In: 55 mins
• Serves: 8

Ingredients

• 16  ounces fresh zucchini
• 2  ounces unsalted butter
• 4  ounces asiago cheese, shredded (1/2 cup)
• 12  eggs
• 1  cup half-and-half cream
• 8  ounces monterey jack cheese, shredded (1 cup)
• 1 1⁄3 cups  chopped Canadian bacon

Directions

1. Slice and quarter zucchini (not too thin) and melt butter in saute pan.
2. Add zucchini and saute until heated through but not browned.
3. Empty zucchini from pan into bowl and set aside.
4. Saute Canadian bacon on same pan until lightly browned.
5. Remove from heat and fold into zucchini.
6. Spread zucchini/bacon mixture in an even layer in a glass 9 x 13-inch baking dish.
7. Sprinkle with half (2 ounces) of the Asiago cheese.
8. Whisk together eggs and half& half.
9. Pour egg mixture over zucchini.
10. Sprinkle all the Monterey Jack cheese over entire pan.
11. Bake, uncovered, for 25 to 30 minutes at 325 degrees.
12. Remove from oven and sprinkle remaining Asiago cheese over the frittata.
13. Return pan to oven until cheese is melted and light brown, approximately 5 minutes.