This recipe serves: 4
Preparation time: 15 minutes
Cooking time: 20 minutes
2 slices turkey bacon, cut into 1 inch pieces
1/2 cup chopped yellow onion
2 cups sliced mushrooms
1 cup chopped red bell pepper
1 tablespoon chopped fresh basil
2 small zucchini squash, sliced 1/4 inch thick
salt to taste
freshly ground black pepper
1/2 cup grated, low-fat cheese, such as Gouda, Cheddar, or Swiss
In a large skillet, cook the bacon over medium heat until it is lightly browned. Remove the bacon with a slotted spoon and drain all but 1 teaspoon of the bacon fat from the skillet.
Add the onion to the skillet and cook for 2 minutes. Add the mushrooms and peppers and cook for 2 more minutes. Add the zucchini and basil and cook until the vegetables are soft, about 3 more minutes. Season well with salt and pepper.
Pour the eggs into the skillet and cook (without stirring) for 5 minutes.
Remove the cover and sprinkle the cheese and reserved bacon over the top of the frittata. Cover and cook until the cheese is melted, about 2 minutes. Remove from heat and slice into 6 wedges. Serve immediately.
- Nutrition Facts
- Serving Size
- 1 slice
- Calories 130
- Total Fat 5 g
- Saturated Fat 2 g
- Protein 12 g
- Total Carbohydrate 11 g
- Dietary Fiber 2 g
- Sodium 174 mg
- Percent Calories from Fat 34%
- Percent Calories from Protein 35%
- Percent Calories from Carbohydrate 31%