Cheese, Vegetable and Bacon Frittata
Ingredients
- 1/2 C asparagus, sliced into 1/2 inch sticks
- 1/2 C assorted mushrooms, sliced thinly
- Olive oil spray
- 1/4 C grated Romano cheese
- 1 large zucchini, sliced into half-moons
- 1/4 C tomato, chopped
- 1 garlic clove, minced
- 1/4 C white onion, diced
- Fresh basil, 1 T chopped
- Fresh oregano, 1 T chopped
- Fresh thyme, 1 T chopped
- 6 large eggs
- 1/4 C 1% milk
- 1/4 lb bacon, cooked and rough chopped
Method
- Turn broiler on to low setting.
- In a medium bowl, whisk 6 eggs, 1/4 C 1%milk, and 1/4 C grated Romano. Set aside.
- Heat a medium non stick pan over medium high heat. Spray with olive oil spray.
- Add minced garlic and chopped onion, cook for 2 minutes.
- Add 1/2 C sliced asparagus and 1 large zucchini, sliced into half-moons, into pan; sauté for 4-5 minutes.
- Add 1/2 C mushrooms, 1/4 C chopped tomatoes, and freshly chopped basil and sauté for another 2 minutes.
- Add egg mixture and cook for 4-5 minutes until bottom has set and browned.
- Place frittata into oven and broil until golden and fluffy. Remove from pan and cut into 6 portions.
Veggie Frittata Breakdown
- Turn broiler on to low setting.
- In a medium bowl, whisk 6 eggs, 1/4 C 1%milk, and 1/4 C grated romano. Set aside.
- Heat a medium non stick pan over medium high heat. Spray with olive oil spray.
- Add minced garlic and chopped onion, cook for 2 minutes.
- Add 1/2 C sliced asparagus and 1 large zucchini, sliced into halfmoons, into pan; saute for 3 minutes.
- Add 1/2 C mushrooms, 1/4 C chopped tomatoes, and freshly chopped basil and saute for another 2 minutes.
- Add egg mixture, 1/4 lb cooked turkey bacon, and 1 T each chopped basil, oregano, and thyme and cook for 4-5 minutes until bottom has set and browned.
- Place frittata into oven and broil until golden and fluffy. Remove from pan and cut into 6 portions.