RECIPE: Frittata


Think of this as your best friend for low-carb breakfast on the go 🙂 As far as consistancy, it has roughly the density of omelets, but is cooked more like a quiche (sans pie crust). While this recipe uses meat, you can really use this base recipe to make any variety of cheese, veggie and/or meat frittata.

PREP AND COOK TIME: 40 minutes
MAKES: 6 to 8 servings
NOTES Cooktop temperatures and ovens can vary greatly, so it is always important to follow our visual cues, especially when cooking eggs.

4 slices thick-cut bacon, cut into 3/4 inch pieces
(ALTERNATIVE: 1 cup diced cooked sausage -pork, chicken, turkey)
8 eggs
1/2 cup milk
1 tbsp. chopped fresh chives
1/4 tsp.salt
1/2 tsp. freshly ground black pepper
8 oz. frozen (or canned) artichoke hearts, thawed and roughly chopped (about 1 cup)
(ALTERNATIVE: diced, cooked potato)
1 cup thinly sliced leeks (white and light green parts)
3/4 cup grated fontina cheese, divided
1/4 cup grated parmesan cheese


1. Preheat oven to 450. In a 10-in. ovenproof nonstick frying pan or well-seasoned cast-iron skillet, cook bacon over medium-high heat until crisp, about 5 minutes. Transfer bacon with a slotted spoon to paper towels; reserve 2 tbsp. drippings in pan (discard the rest) and set aside.

2. Whisk together eggs, milk, chives, salt, and pepper. Stir in bacon and artichoke hearts. Set aside.

3. Return skillet to medium-high heat. Add leeks and sautÈ in reserved bacon drippings until softened, 1 to 2 minutes. Reduce heat to medium. Add egg mixture and stir to combine. Cook 1 minute, then gently stir in 1/2 cup fontina and the parmesan. Cook without stirring until edges of frittata are set and the center is still a bit soft, about 2 minutes (edges should appear firm when pan is gently shaken; the top layer should appear wet).

4. Sprinkle remaining 1/4 cup fontina over top and transfer skillet to preheated oven. Bake until eggs are fully set and the top is light golden brown, 5 to 7 minutes. If top has not browned, broil frittata about 5 in. from heating element, keeping oven door ajar, until lightly golden, about 1 minute.

5. Slice frittata into wedges. Serve warm or at room temperature.

PER SERVING 238 CAL, 64% (153 CAL.) FROM FAT; 15 G PROTEIN; 17 G FAT (7 G SAT.); 6.3 G CARBO (2.2 G FIBER); 454 MG SODIUM; 268 MG CHOL.

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