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Days of fishing and picknicking: frittata with vegetables, cheese, bacon and sweet memories

Spring has always been my preferred season. After the long and cool winter months the sun returns, the nature wakes up again and, in my childhood, the trips finally started! Dad has always had a marvelous hobby: go fishing! A contagious one (also my brother fell in love with fishing and it’s beautiful, now that we are adult and some grey hair has taken place on dad’s head, to still see them joke on who has fished more) that has given us so many happy moments.
With spring’s arrival dad programmed the fishing days: alarm clock before dawn and everybody in the car toward the lake or the river. While they fished, the “not fishermen” played cards, caught the sun, read books or newspapers…the day before mother had already prepared lunch and in the car there was always a purse full of good food…We were a modest family, we have never been able to do great vacations (I perhaps remember 4 of them in all my childhood) but those marvelous days on a river’s shore, spent all together laughing and joking, never seemed to me the poor men’s holidays solution.
This story  is mine, but  is also the story of a lot of other families as mine that in the years of the economic boom lived with lightheartedness and delight, enjoying even small things…today, even if we can allow trips with lunch in good restaurants, it’s still beautiful prepare a picnic basket full of good food, like a frittata that, like life does, mix so many things together….
1/2 onion diced
7 eggs
1 or 2 zucchini
7 or 8 cherry tomatoes
half a cup of mozzarella or other cheese
olive oil, salt and black pepper
Put 4 spoon of olive oil in a saute pan, add the bacon cut in small cube and cook it till it takes a good color. Take it off and in the same pan fry lightly the onion diced. Add grated zucchini and the cherry tomatoes cut in 2 parts. Cook for 10 minutes, add salt and black pepper and let cool down. Beat the eggs, add the cooked vegetables, bacon and diced mozzarella. Anoint an oven bakin-pan with olive oil and pour the mixture. Cook for 40 minutes in preheated oven at 180°C (350°F)
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