Guest Post: Foodie Friday — Sunday Morning Bacon & Zucchini Frittata

perfect Sunday breakfast (click to enlarge)

According to Ben Franklin, “Beer is proof that God loves us and wants us to be happy.”  Much as I’d like to believe that, I find bacon more reliable proof of divine benevolence.  Combined with the some good ingredients, patience, TLC, and the right soundtrack, that cured pork treat serves as the foundation of a perfect Sunday morning frittata. (More pics after the jump.)

The Setup

Put the White Album on the hi-fi, turn your oven to 350F, power up your espresso machine, park the little one(s) in front of a blank notebook and crayons, and begin prep.

The Ingredients

• 4 slices of thick bacon, diced
• 1 onion, small dice
• 4 small zucchinis, sliced into 1/8”-1/4” rounds (use the slicing disc on your food processor or a Japanese mandoline)
• a handful of freshly-grated parmigiano-reggiano
• 8 organic brown eggs (six plus two egg whites)
• lemon pepper
• chili powder
• tbsp of freshly-minced garlic
• fresh-brewed double-shot Americano

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