Bacon & Veggie Frittata – WLS Recipes

Remember that Loaded Pizza with Cauliflower Crust??

Well I had a pile of leftover veggies from the toppings and just had to use them. Yellow squash, onions, mushrooms…they were even sliced already!

So I sautéed them in butter spray and created an awesome frittata. Added a little turkey bacon and cheese…just heavenly.…

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Bacon & Veggie Frittata - WLS Recipes

Course: Breakfast

Cuisine: Oven Baked

Servings: 6 servings

Calories: 164kcal

Author: Steph Wagner

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Ingredients

• ▢ 1/2 cup sliced mushrooms
• ▢ 1/2 cup sliced yellow squash
• ▢ 1/2 cup sliced onions
• ▢ butter spray
• ▢ 5 strips turkey bacon, cooked and chopped
• ▢ 8 eggs
• ▢ 1/2 cup shredded low-fat mozzarella

Instructions

• ▢
  Heat oven to 400 F.
• ▢
  Meanwhile, heat a non-stick skillet to medium high heat. Add veggies and spray about 5 times with butter spray. Sauté a few minutes, stirring occasionally with a rubber spatula.
• ▢
  In a bowl whisk eggs and add turkey bacon and cheese. Add egg mixture to the skillet. Cover and let cook until egg is almost set in the middle.
• ▢
  Move skillet to oven for about 4 minutes. Remove from oven, remove lid and using a rubber spatula remove frittata to a plate (leaving in the skillet will continue to cook the egg).
• ▢
  Slice into 6 pieces and serve.

Notes

**Reduce fat content by using egg substitute instead of eggs.

Nutrition

Serving: 3oz | Calories: 164kcal | Carbohydrates: 3g | Protein: 13g | Fat: 8g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 225mg | Sodium: 162mg | Potassium: 162mg | Fiber: 1g | Sugar: 1g | Vitamin A: 381IU | Vitamin C: 3mg | Calcium: 111mg | Iron: 1mg