Zucchini & Bacon Frittata

Happy Friday!

I’ve spent the last 30 minutes debating on what to get for lunch today. There are way too many choices. I think I’ve narrowed it down to a vegan bbq spot, fresh veggie juice + waffle sandwich, or a sliced beef sandwich. Do you see why this is tough?

I also watched this video of Roma that Andrew made this morning, and bought a pizza stone and some Raw Protein. Does anyone else feel more productive when they wear a blazer? Just me?

Who is surprised that I bring more zucchini? No one? No one at all? Didn’t think so.

I think this is the last of it.

For now.

Inspiration: Ambitious @ Food52

Ingredients

• 5 large eggs
• 2 cups shredded zucchini, water squeezed out (3/4 large one using a handheld metal grater)
• 4 slices of bacon, chopped into pieces, cooked, and drained on a paper towel
• 1/3 cup almond milk
• 1/3 cup bread crumbs (ran a toasted piece of whole wheat through the grinder)
• 2 tablespoons dried Italian seasoning
• 1 small onion, diced
• 1 tablespoon olive oil
• 1/2 teaspoon vanilla extract
• salt and pepper to taste
• Shredded cheese (optional)

Preparation

1. Preheat the oven to 350º.
2. Heat the oil in a cast iron pan and saute the onion until translucent.
3. Add the zucchini, cooking until the extra water evaporates.
4. In a large bowl, whisk together the eggs and milk.
5. Add the vanilla, breadcrumbs, herbs and bacon.
6. Whisk in the zucchini and mix thoroughly.
7. Pour the contents of the bowl back into the cast iron pan.
8. Bake for 20-25 minutes until the top is set and a toothpick comes out clear.
9. If you’re a lucky person, top that baby with some cheese.
10. Slice and serve.
11. Curse yourself for having a mostly unseasoned cast iron pan.
12. Let your dog clean out the remnants.