We eat frittatas a lot. There are some past frittata recipes on here (a hash brown Qui-ttata and a Greek frittata).
This week’s frittata included a special ingredient: turkey bacon. It’s also packed with nutrient-rich broccoli, and there’s even a little cheese sprinkled on top for pizzazz.
Served with roasted potatoes (we opted for sweet potatoes) and some fresh fruit, this combo would be a winner for a brunch or for a simple supper!
Turkey Bacon and Broccoli Frittata
Ingredients
- 2 whole eggs
- 2 egg whites
- 1 tsp. olive oil
- 1/4 c. finely chopped onion
- 1/2 c. chopped broccoli (cooked, we just thawed some frozen broc.)
- 8-10 slices of turkey bacon, cooked
- 1/3 c. 2% cheddar cheese, shredded
Directions
- Preheat oven to 375
- Lay 8-10 pieces of bacon on a baking sheet and bake for about 10 minutes (or until bacon is crisp). Let bacon cool and chop/break into small pieces.
- Heat oil in a large skillet over medium-high heat. If your skillet handle isn’t heat proof, wrap it in 2 layers of aluminum foil. Sautee onions until they are soft (about 5 minutes).
- Add broccoli, let excess water cook out.
- Add bacon. Season with salt and pepper (I didn’t need to add any salt).
- Whisk your eggs together, pour over your frittata filling, stir to distribute broccoli and bacon evenly in eggs.
- Remove skillet from heat, sprinkle cheese on top.
- Place skillet in preheated oven for 5-10 minutes or until frittata is firm in the center and the cheese is starting to brown.
