Frittata’s are typically one of the healthier options on a breakfast menu, however the use of full fat cheese, bacon and sometimes even sausage can add unwanted calories and saturated fat. In this bacon and vegetable frittata we have toned down the fat by using a combination of whole eggs and egg whites along with lean turkey bacon and reduced fat cheese.
We’ve also packed it full of vegetables, so you are getting a healthy breakfast that is full of muscle-building protein as well as satisfying fiber!
Bacon and Vegetable Frittata
Makes 8 large slices
- 4 cups chopped vegetables of choice (we used bell pepper, broccoli and onion)
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 4 eggs, whisked
- 8 egg whites
- 1 cup reduced fat cheddar cheese
- 5 slices turkey bacon, cooked and diced
- Preheat oven to 400 degrees. Heat an 8 inch skillet over medium heat.
- Add the olive oil and vegetables you are using to the hot skillet. Sauté for 5 to 8 minutes or until vegetables are softened. Add the garlic during the last minute.
- While vegetables are cooking, whisk together your eggs, egg whites, chopped bacon and cheese.
- Once vegetables have cooked, spread them into an even layer in the skillet. Pour egg mixture over top of them, tilting the pan to ensure the egg covers the entire pan.
- Allow the frittata to cook on the stove top until bottom and sides are set. Place the skillet in the oven and allow to cook 10 minutes, or until top is set.
- Sprinkle frittata with fresh chopped parsley, if desired, and serve.
- If you prefer a whole egg frittata, simply use 8 or 9 large eggs.
- Leftovers can easily be stored in the fridge for later consumption. This frittata will stay fresh in a sealed tupperware for three days.