I’ve made a couple of versions of this for breakfast during the past couple of weeks and really liked it! It’s lower-carb, higher-protein.
The recipe makes a generous two servings.
2 whole eggs
3/4-1 cup egg substitute
Diced Canadian bacon or turkey bacon (2-4 slices) - optional
1/2 cup diced onion
Veggies of your choice*
1 ounce reduced fat mozzarella cheese, shredded
*Some good combinations are:
- a large handful or two of baby spinach leaves and about a cup of sliced mushrooms
- about a cup of sliced or diced bell pepper and some sliced mushrooms
- any other leftover cooked vegetables you might have hanging around
Turn on broiler to preheat.
Combine the eggs and egg substitute in a medium bowl with a whisk. Add freshly ground black pepper to taste.
In a large oven-safe skillet cook the bacon (if using) until browned and crisp. Remove and drain on paper towels. If not using bacon (of if the bacon didn’t give off much fat), heat up about 2 tsp. of oil over medium-high heat.
Add onions and cook until tender. Add the veggies of your choice, starting with the ones that require more cooking (like bell peppers and mushrooms). If using spinach, throw that in last and stir it all together until the spinach wilts. Add back in the diced, cooked bacon. Pour in the eggs and stir gently to get everything well combined. Lift the edges of the mixture as they cook so the liquid egg can flow to the bottom.
When it’s mostly cooked on the bottom, but still wet on top, sprinkle on the cheese and put the pan under the broiler. Keep an eye on it because it will cook quickly.
Leave the pan under the broiler until the cheese has started to brown and the frittata puffs up a bit.
Remove from the oven, cut it in half and serve!
