Brunch Please!

Zucchini Frittata, Greens, and Baked Bacon

Weekend brunch is definitely one of our favorite things. Especially when it’s packed full of fresh ingredients to help fuel our day! You Gotta Frittata so that’s what we did! Throw it together and you can easily enjoy this one on the patio on a nice summer day.

I was also on a bit of a zucchini kick this weekend thanks to some great Farm Market Finds so this one fit perfectly. (My other zucchini masterpiece was Moroccan Lamb Patties over Zucchini Bake with Carrot Fries.)

Now here’s the big tip for this one… BAKE YOUR BACON! My husband actually introduced this trick in our house and now we do it all the time. It’s easy because you can get it started while you’re whipping up whatever else you want, plus its easier to clean up after. We are a home divided when it comes to our bacon though, he likes soft and floppy while I prefer very crispy. Baking still works well because I’m able to take his out at about 20 min baking time and in another 10 or so minutes (depending on the bacon) mine is ready too! And by using the baking rack, some of the extra grease will drip off which I think makes it taste way better too.

Last but not least, extra veggies with a little salad. We’ve enjoyed spinach, tomatoes, avocado with eggs for breakfast so why not throw them together with dressing of your choice. I kept it simple with oil and lemon juice but you can take your favorite vinegar or vinaigrette on there as well.

Ingredients:

• Frittata
  • Zucchini (1/2 medium)
  • Leek (1)
    
  • Eggs (8 medium)
  • Butter or Ghee (1 TBSP)
  • Salt and Pepper to taste
• Greens
  • Spinach/Arugula Mix (1-2 cups)
  • Cherry Tomatoes (10, halved)
  • Avocado (1 medium, chopped)
  • Olive Oil
  • Lemon Juice (from 1/2 lemon)
• Bacon (1 lb)

Kitchen items you’ll need:

• Baking pan with rack
• Knife
• Cutting board
• Cast iron skillet
• Bowl

Cooking Instructions:    

1. Start with the bacon. Preheat oven to 400 degrees. Lay parchment paper or aluminum foil on baking sheet and place cooking rack on top. Lay your bacon on rack. Bake for 20-30 minutes depending on bacon thickness and desired doneness. (Usually about 30-35 minutes with thick bacon is a perfect for me.)
2. While bacon is baking, prepare your frittata. Melt butter, ghee or coconut oil in cast iron skillet over medium-high heat. Add sliced leeks and cook to soften, just a couple of minutes, while you thinly slice half a zucchini. Lay zucchini slices in skillet to allot to soften.
3. In a medium mixing bowl whisk 8 eggs. Add salt and pepper to taste. You can also use a hand mixer here. The more you beat and aerate the eggs, the fluffier your frittata will be.
4. Add eggs to cast iron and let cook on stovetop until edges of eggs begin to cook. Then place in oven for 10 minutes. Poke with toothpick or knife to ensure eggs are cooked.
5. While bacon and frittata are cooking, prepare your salad. Combine spinach/arugula mix, halved cherry tomatoes, and chopped avocado in a bowl. Add oil, lemon juice and pepper.
6. When everything is ready, slice frittata in quarters and serve with salad and bacon. Enjoy!