Zucchini and Spinach Frittata with Sweet Potato Bacon Crust

Ah, Spring is in the air! The birds are chirping, the cherry blossoms are out, the pollen is making my sinuses go beserk. But above all else, as soon as the weather gets nice, I love to have any excuse for brunch. And, of course, the cocktails that accompany said brunch.

Maybe it stems from my college days where the winter thaw meant playing drunken croquet on the lawn of SAE or lingering over Long Island iced teas at an outdoor bar before studying Econ 400 until my brain collapsed. Ever since then (and it's been a loooong while), bloodies and mimosas always seem so springy to me.

But of course, now that I'm a real grown up with a spouse, kids (and even a dog!), those lovely brunchy cocktails need to be accompanied by actual brunch. The food portion has long since surpassed the liquid as my favorite part of this nice Spring tradition. Consequently, I'm always on the lookout for a tasty quiche or strata to help soak up the alcohol so that I don't turn into a bumbling fool on Palm Sunday or Mother's Day.

Today, I think I figured out what I'm going to be serving for Easter Sunday. What's great about this is that I didn't have to leave the house for a single ingredient. Everything in this frittata recipe was made with what I happened to either order or receive in this week's Washington's Green Grocer box. No grocery store runs with two kids begging for fluorescent Cheetos and having screaming matches in the checkout aisle. Sweet! And it turned out delish. We at it for lunch today and then leftovers for dinner. Sans cocktails, but hey, it's only Wednesday.

I got the idea for this recipe on Eat Run Read and put my own spin on it. She calls for asparagus and I used grated zucchini, I added fresh spinach instead of frozen, and of course I used my beloved coconut oil.

Plus, I bake my bacon (best idea EVER!) because it's 100 times easier than doing in a skillet. All you do is put it on parchment paper on a cookie sheet and bake on 400 until desired level of crunch. Then let the grease cool, roll up paper, and throw out.

No nasty pan to clean! No uneven bacon! For the frequency of our bacon consumption, this cooking technique changed my life. Truly.

But I digress...here's the recipe:

Zucchini and Spinach Frittata with Sweet Potato-Bacon Crust

1 pound cooked bacon
10-12 eggs (Heritage Breed are always my fave!)
1/2 cup whole milk
block of OV feta cheese, crumbled
1 onion, chopped
4 baby zucchinis, shredded (about three cups worth)
4 cups fresh spinach
1 large sweet potato cut into inch disks, skin on
salt & pepper, to taste
coconut oil

Saute onion and shredded zucchini in coconut oil until soft and translucent. I did this in my skillet since I had such success with my other frittata. Toss in spinach and cook down.

Transfer mixture to a separate bowl. Spread sweet potato disks in same pan and cook on both sides until soft and lightly browned. Meanwhile, whisk eggs and milk in separate bowl. Stir zucchini mixture into egg mixture. Cover softened sweet potatoes with bacon, creating what will eventually be your bacon/potato crust. (I didn't crumble bacon and it cut fine.)

Pour egg and veggie mixture on top and cook on medium low heat for five minutes until the edges start to bubble. (I added the feta cheese at this point, since I didn't want it to sink to the bottom.) Then, move to your oven and cook at 350 for 10 minutes. Lightly brown the top with your broiler for the last couple minutes. Slice with a sharp knife and serve!