Frittatas are a great way to get a high protein low carb meal to start your day. I love them, but had never made one before. I was always intimidated by the process. But now that I have done it, I am ready for more. This one is inspired by all the little bits of left overs that lurk in my fridge. It looks like slop until you have the magic of the broiler touch it, then it's divine!Ingredients
3 slices bacon cut into 1/4 inch pieces
4 oz roasted turkey breast diced (or chicken)
1 cup cooked green beans (or any low carb veggie you have in the fridge)
1/2 cup onion diced
2 tablespoons Parmesan cheese
4 oz goat cheese (or cream cheese)
4 - 5 thin slices of tomato (or red pepper rings)
freshly cracked pepper to taste
Position rack in upper third of oven; preheat broiler.( I have a HI and LO setting, and use the HI setting.)
Spray large stainless steel skillet with non-stick spray. (or broiler-safe nonstick skillet) Using medium-high heat, add bacon and turkey and cook, stirring frequently until bacon is crispy. Drain grease and return 1 tablespoon bacon grease back to skillet. Add onions and green beans and cook until onions are translucent. Press the mixture into an even layer in the pan.
In a large bowl, whisk eggs until blended. Add Parmesan cheese and mix until incorporated.
Gently pour the egg mixture into the pan and evenly spread to the edges. Pinch off pieces of goat cheese and add to egg mixture around the skillet. Cook over medium-high heat, lifting around the edges with a heatproof spatula to allow uncooked egg to flow under, until set around the edges, 3 to 4 minutes.
Place the skillet under the broiler for about 2 minutes. Add the tomatoes and cracked pepper on top and return to broiler until the top is cooked and the eggs are slightly browned, 2-3 minutes. Let stand 5 minutes.
To release the frittata from the pan, run the spatula around the edges, then underneath, until you can slide or lift it out onto a cutting board or serving plate. Cut into wedges and serve warm.
Options: sprinkle top with fresh parsley or a little paprika for some heat.