Step 1

Heat a 22cm non-stick ovenproof frying pan over high heat. Cook the bacon for 3 minutes or until golden, then remove and set aside and reduce heat to medium-high. Melt the butter in the pan. Cook the mushrooms for 5 minutes or until golden, tossing the pan regularly. Remove and set aside.

Step 2

Meanwhile, stir most of the parsley and parmesan through the eggs, reserving some to serve. Season with salt and pepper.

Step 3

Heat the oil in the pan over medium heat. Pour the egg mixture into the pan, then top with the bacon, mushrooms and zucchini. Cook the frittata for 4 minutes or until golden on the base.

Step 4

Meanwhile, preheat the grill to high. Grill the frittata for 5 minutes or until golden. Scatter with the remaining parsley and parmesan to serve.