In this episode of Inn the Wild, Laurie and Jason review their Thanksgiving week stay at Wings Neck Lighthouse; and as always, questions from guests and listeners. The recipe of the week is Bacon, Caramelized Onion, Zucchini and Gruyere Frittata.............................................................................................................BACON, CARAMELIZED ONION, ZUCCHINI and GRUYERE FRITTATAServings: 2-4Ingredients:4 slices Bacon1 small Yellow Onion2 tbs Butter2 tbs Olive Oil1 small Zucchini1/4 cup Shredded Gruyere Cheese6 EggsSteps:Caramelize onions - add butter and olive oil to a frying pan on medium-low heat. Cut yellow onion into slices adding to the pan once the butter melted. Let simmer for 30-60 minutes, turning regularly. Onions are done when they are soft and slightly browned.Cook bacon - Preheat oven to 375. Place strips of bacon on a baking sheet lined with parchment paper. Cook bacon for 10-12 minutes, flip bacon strips over, then cook for another 10-12 minutes until bacon begins to become crispy.Slice Zucchini into 1/8" slices and set aside.Scramble eggs in a mixing bowl.After the bacon and onions are ready, keep oven at 375. In a 6" omelette pan, add olive oil and heat over medium heat. Once the pan is warm, add several slices of zucchini to cover the bottom and sauté until they are soft and beginning to turn color. Add bacon, onions and eggs to frying pan and stir to mix ingredients throughout the egg mixture. Remove pan from stovetop and place into 375-degree oven for 15-20 minutes. Remove pan from oven, add shredded gruyere cheese to the top, then return to oven until eggs are set and fluffy and cheese is melted, about 3-5 minutes. ............................................................................................................We'd love to hear from you!Email us at ⁠[email protected]⁠Follow us on ⁠Instagram⁠Follow us on ⁠Facebook⁠Laurie and Jason are owners of the ⁠Captain Freeman Inn⁠ on Cape Cod in Brewster, MA since January 2020 (yes, just before COVID!). Combined, they have more than 25 years of hospitality experience which led them to thrive as innkeepers.Music by moodmode (Vlad Krotov) and sachinda shehan from ⁠Pixabay

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