Do you ever overbuy eggs and then all of sudden they are about to go bad? What do you do? I do not waste food. My motto “no food left behind.” lol. Of course within reason. And I am not an overeater, but if I can be resourceful with my ingredients and the food I have on hand, I do. Extra eggs are perfect to make a frittata. This dish is great for breakfast, brunch, lunch or dinner. Make this tasty dish on the weekend for a special breakfast or use as breakfast prep meal ready for the week.
Healthy eggs and a great source of protein. The turkey bacon adds something special and the fresh cilantro well is just so fresh!
Turkey Bacon Veggie Frittata
Servings 8 servings
Prep Time 10 minutes
Cook Time 45 minutes
Passive Time 10 minutes
Ingredients
- 10 eggs
- 2 teaspoon water
- 1 cup shredded cheese
- 1/2 cup diced onion, celery, bell pepper mixture sauteed
- 1 small can diced green chile peppers
- 1/2 fresh cilantro chopped
- 4 strips turkey bacon diced
Instructions
- Heat oven to 350 degrees
- Whisk eggs and water in bowl until blended.
- Reserve half the cheese. Add remaining cheese to eggs along with cooked veggies, cilantros and bacon. Mix well.
- Pour into a pie plate or square baking dish, approx. 9in. baking that has been sprayed with olive oil or oil of choice
- Bake 45 minute or until knife inserted in center comes out clean, and top is puffed and golden brown.
- Cool for approximately 10 minutes.
- Enjoy healthy goodness!
Give it a try. Let me know what your think or how you add your own twist to this healthy, full of goodness recipe!
