Bacon & Mushroom Frittata
Bacon & Mushroom Frittata is a easy, healthy paleo, keto breakfast recipe
Servings: 1 frittata
Calories: 290kcal
Ingredients
- 4 strips thick cut bacon thinly chopped
- 6 mushrooms sliced, baby portabella
- 6 eggs lightly beaten
- 1 cup shredded jack cheese
Instructions
- Preheat the oven to 375 degrees.
- Heat a cast iron skillet to medium (or medium-high) heat and add the chopped bacon. Allow bacon to cook until browned and crispy, about 3 to 5 minutes.
- Add the sliced mushrooms and sauté until mushrooms are softened and browned, about 5 minutes. In a bowl, lightly beat or whisk the eggs and mix in the shredded cheese.
- Pour the egg/cheese mixture into the cast iron skillet. Place the cast iron skillet into the oven and bake 12 – 15 minutes until egg is cooked all the way through but still moist.
Notes
*Applewood smoked bacon has a lot of flavor. If you use regular bacon, I’d suggest adding spices (such as paprika, onion powder, salt and pepper) and fresh garlic to the frittata.
Nutrition
Serving: 1of 4 | Calories: 290kcal | Carbohydrates: 3g | Protein: 21g | Fat: 21g