Veggie and Bacon Frittata (Edit recipe)

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This veggie and bacon frittata is an easy, high protein and absolutely delicious savory breakfast recipe. It serves as a fresh brunch straight out of the oven, easy on the go dish or meal prep for the week. This recipe only includes a few common ingredients, and is gluten free, dairy free and nut free.

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PREP TIME

10 minutes

COOK TIME

15 minutes

INGREDIENTS

8

Serves: 4

Ingredients

10 Eggs
1 Tbsp Extra Virgin Olive Oil
.25 cup Red Onion, diced
.5 cup White Mushrooms, diced
.5 cup Red Bell Pepper, diced
.5 cup Turkey Bacon, diced
1 cup Baby Spinach
1 pinch Salt and Pepper

Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat oven to 400 degrees Fahrenheit
In the cast iron skillet, add in cooking oil and red onion. Cook on medium/high heat for 1-2 minutes
Add in chopped red bell pepper, bacon and mushrooms. Cook for 5-6 minutes
Add in chopped spinach
Whisk eggs and spices in a mixing bowl and pour into the cast iron skillet. Continue to cook on medium/high heat for 1-2 minutes. Then add the skillet into the oven
Bake at 400 degrees Fahrenheit for 15-16 minutes or until the outside edges are a light brown
Serve with a side salad, toast, potatoes and/or fruit!

Notes

You can replace with different vegetables - note some vegetables have different saute times so adjust to make sure they are cooked through.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	158
Fat:	12 g
Carbohydrates:	4 g
Protein:	10 g
Cholesterol:	29 g
Sodium:	747 mg
Fiber:	1 g
Sugars:	1 g
Sugar Alcohol:	0 g
Calculated per serving.