Bacon, Red Pepper, and Mozzerella Frittata
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Bacon, Red Pepper, and Mozzerella Frittata
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This makes 6 total slices of Bacon, Red Pepper, and Mozzerella Frittata. Each slice comes out to 424 Calories, 34.82g Fats, 3.63g Net Carbs, and 22.9g Protein.
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Ingredients
- 7 lices Bacon
- 1 tablespoon olive oil
- 4 large mushroom caps
- 2 tablespoons fresh parsley
- ½ cup chopped fresh basil
- 4 ounces fresh mozzarella cubed
- 2 ounces hard goat cheese grated
- 1 medium red bell pepper
- 8-9 large eggs
- ¼ cup heavy cream
- ¼ cup Parmesan Cheese grated
- salt and pepper to taste
Instructions
- Prep all vegetables. Roughly chop basil, red pepper, mushrooms and bacon. Cube mozzarella and set aside. Preheat oven to 350F.
- In a hot pan, add olive oil and wait for the first wisp of smoke. Add your bacon immidiately after that first wisp of smoke.
- Let the bacon cook until browned, then add red pepper. Let the pepper cook in the bacon fat until soft.
- While red peppers are cooking, add 9 eggs, 1/4 cup heavy cream, 1/4 cup parmesan cheese, and fresh ground black pepper to a container. Use a whisk to mix the eggs well.
- Add the mushrooms to the pan once the red pepper is soft and stir in well. Let the mushrooms soak in the fat.
- Add fresh basil to pan and let it cook for a moment, then sprinkle cubed mozzarella cheese on top.
- Pour eggs over everything and use a spoon to lift up the ingredients at the bottom of the pan. You want the eggs to get under and around everything in the pan.
- Grate 2 oz. goat cheese over the top and put it in the oven for 6-8 minutes. Then, turn the broiler on and broil the top for an additional 4-6 minutes.
- Remove from the oven and using your spoon, pry the edges of the frittata away from the pan. Once done, flip the frittata out of the pan. Slice and serve!
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