Thanks to the time change my five year old is up by 6:15 every morning. Other than being concerned over his lack of sleep, it doesn't faze me too much, as I'm a morning person. Despite it being a school morning today I had time to log some minutes on the spin bike and then prepare a hearty breakfast for everybody.
I love that although they're not usually fans of zucchini, both of my kids gobbled it up in this morning's frittata. I think a little bacon grease helped my cause!
This recipe dish couldn't have been easier to throw together, and it always makes me happy to send the kids off to school not laden down by heavy carbs.
Sweet Potato & Zucchini Frittata
3 slices nitrite-free bacon, chopped
1 large sweet potato, thinly sliced
1 large zucchini, thinly sliced
salt & pepper
Heat a large skillet over medium heat and cook bacon until crisp. Add sweet potato slices and toss to coat in bacon grease. Cook for about 5 minutes until beginning to soften, then add zucchini. Cook for another 3-5 minutes.
Meanwhile whisk eggs in a bowl and season with salt and pepper. Pour egg mixture over vegetables and reduce heat to low. Cook for about 10 minutes, until frittata begins to set. Finish off under broiler.