Get your frittata fill with this low carb and paleo recipe.
- 10 eggs
- 1/2 of a zucchini thinly sliced
- 1 sliced roasted red pepper
- 1/2 onion
- handful of sliced mushrooms
- 2 minced garlic cloves
- 1 cup chopped spinach
- 1 small tomato no juice
- 1 lb bacon sliced
- sea salt and pepper to taste
- optional grated cheese of your choice, basil ribbons
- iron skillet
Preheat oven to 350. Chop up all vegetables and bacon. Sauté bacon, onion, mushrooms, and garlic until bacon turns color in iron skillet. Simmer five minutes and add vegetables. Whisk eggs with salt and pepper in bowl. Pour eggs into veggie mixture and put entire pan in oven and bake until cooked through in the middle. Add grated cheese. Serve warm.
Variations: add vegetable bacon mix to bottom of greased muffin cups. Fill halfway with with egg mixture. Bake at 350. Add cheese when egg mix stiffens up. Bake for another 2 minutes to get cheese slightly browned and remove from oven. Garnish with fresh basil and oregano.
This can also be done in a regular pyrex dish if no iron skillet is available.