Turkey Bacon and Veggie Frittata
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Serves: 4
Try this recipe for dinner sometime because eggs aren't just for breakfast
This frittata is perfect for brunch or dinner. For brunch pair with the perfect mimosa and in the evenings, serve it with a simple salad of mixed greens.
Ingredients
- 4 eggs
- 6 egg whites
- ½ cup shredded mozzarella cheese (remove week 1)
- 4 strips of turkey bacon cooked and chopped
- ¼ teaspoon freshly ground black pepper
- 2 teaspoons Extra Virgin Olive Oil
- 1 (8 ounce) package of sliced mushrooms
- ½ cup red onion
- ½ teaspoon of salt divided
Directions
Preheat oven to 350 degrees
In a large bowl, combine eggs, egg whites, cheese, bacon and pepper, add ¼ teaspoon salt, stirring with whisk
Heat a 10 inch oven proof skillet over medium-high heat
Add oil and coat the pan
Add mushrooms and remaining salt; sauté for 5 minutes or until mushrooms are brown
Add onions; sauté for 3 minutes
Reduce heat to medium
Add egg mixture to pan, stirring gently
Cook 5 minutes until eggs are partially cooked
Place pan in oven
Bake for 7 minutes or until eggs are cooked through (tops will be lightly browned)
Remove pan from oven and let stand for five minutes
Run a spatula or butter knife along edges and under frittata to loosen from pan; slide frittata onto cutting board
Cut into eight wedges