Bacon and Spinach Frittata with Smoked Gouda

5 slices of thick bacon, cooked and rough chopped
1 cup smoked Gouda cheese  grated
1/2 cup thawed frozen chopped spinach, all the moisture squeezed out
1 medium zucchini cut into small julienne
6 eggs
salt an pepper to taste

Preheat oven to 350 degrees

Saute the zucchini in a little bacon grease until tender to remove some of the moisture.Cool

Beat the eggs. Add the spinach, zucchini and 3/4 cup of the cheese. Mix well.

Heat a 10 inch oven safe omelet pan with a little butter. Pour the egg mixture into the pan. Top with the the bacon and the remaining cheese.

When the eggs have started to firm up, transfer the the oven and back for 15 minutes until the frittata is firm. Cool slightly before serving.