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.

If you are chopping veggies, just finish chopping them all while you have the cutting board and knife already out. Even if you only need half an onion, keep going because there is always a pot or a pan to toss it into!

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

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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