Bacon & Mushroom Frittata
User Reviews
4.5
27 reviews
Excellent
Bacon & Mushroom Frittata
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Bacon & Mushroom Frittata is a easy, healthy paleo, keto breakfast recipe
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Ingredients
- 4 Bacon thinly chopped, thick cut, strips
- 6 mushrooms sliced, baby portabella
- 6 egg lightly beaten
- 1 cup jack cheese shredded
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 Information
Show Details
Serving
1of 4
Calories
290kcal
(15%)
Carbohydrates
3g
(1%)
Protein
21g
(42%)
Fat
21g
(32%)
Nutrition Facts
Serving: 1frittata
Amount Per Serving
Calories 290 kcal
% Daily Value*
| Serving | 1of 4 | |
| Calories | 290kcal | 15% |
| Carbohydrates | 3g | 1% |
| Protein | 21g | 42% |
| Fat | 21g | 32% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.5
27 reviews
Excellent
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