Bacon and Broccoli Frittata

We eat frittatas a lot. There are some past frittata recipes on here (a hash brown Qui-ttata and a Greek frittata).

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This week’s frittata included a special ingredient: turkey bacon. It’s also packed with nutrient-rich broccoli, and there’s even a little cheese sprinkled on top for pizzazz.

Served with roasted potatoes (we opted for sweet potatoes) and some fresh fruit, this combo would be a winner for a brunch or for a simple supper!

Turkey Bacon and Broccoli Frittata

Ingredients

  • 2 whole eggs
  • 2 egg whites
  • 1 tsp. olive oil
  • 1/4 c. finely chopped onion
  • 1/2 c. chopped broccoli (cooked, we just thawed some frozen broc.)
  • 8-10 slices of turkey bacon, cooked
  • 1/3 c. 2% cheddar cheese, shredded

Directions

  1. Preheat oven to 375
  2. Lay 8-10 pieces of bacon on a baking sheet and bake for about 10 minutes (or until bacon is crisp). Let bacon cool and chop/break into small pieces.
  3. Heat oil in a large skillet over medium-high heat. If your skillet handle isn’t heat proof, wrap it in 2 layers of aluminum foil. Sautee onions until they are soft (about 5 minutes).
  4. Add broccoli, let excess water cook out.
  5. Add bacon. Season with salt and pepper (I didn’t need to add any salt).
  6. Whisk your eggs together, pour over your frittata filling, stir to distribute broccoli and bacon evenly in eggs.
  7. Remove skillet from heat, sprinkle cheese on top.
  8. Place skillet in preheated oven for 5-10 minutes or until frittata is firm in the center and the cheese is starting to brown.

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Bacon and Broccoli Frittata

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