Loaded Frittata w/ Bacon (~4-6 servings)
Oct 28, 2024Ingredients:
- 12 organic, pasture-raised eggs
- 8-12 slices of bacon (or turkey bacon, chicken sausage, ham etc)
- 1 onion, chopped
- 2 bell peppers, diced
- 1 pkg mushrooms, sliced
- ½ cup fresh parsley, chopped
- Sea salt, to taste
- Freshly cracked black pepper, to taste
- *optional Unsweetened dairy-free plain yogurt
Instructions:
Preheat the oven to 350 degrees F.
Heat an ovenproof skillet (I like using my Cast Iron) over medium heat and add bacon or desired meat of choice. Cook the bacon for about 3-4 mins per side or until desired level of crispiness. Remove from the pan and set aside.
Use the rendered oil from the bacon and add your onions, peppers, and mushrooms to the pan and cook until tender and most of the moisture has evaporated from the mushrooms. About 8-10 mins. Meanwhile, whisk eggs, parsley, and yogurt if using, in a large bowl. Season with plenty of salt and pepper.
Pour the egg mixture over the veggies, shaking the skillet gently to evenly distribute. Cook the frittata without stirring on the stove for about 5 mins.
*You can also break up your bacon or ham and add it on top of the frittata at this point. Transfer the skillet to the oven and bake for about 25-30 mins or until the center is set. Slice into 4 to 6 pieces and serve with bacon and fresh fruit.
More Recipes:
Author
