I have been wanting a cast iron skillet forever and finally bought one a month ago and so glad I did. I have already used it several times. I have made several frittatas, pizza, etc in my cast iron. Now onto this turkey veggie breakfast frittata it is a simple breakfast to make any
day of the week. It is low in carbs, high in
protein, and gluten free although I don't eat
gluten free but I know a lot of people do. You
also get the benefit of getting in some extra
veggies.
INGREDIENTS
5 whole eggs
230g egg whites
100g bell peppers, diced
2 handfuls spinach, chopped
28g shredded mozzarella cheese
salt/pepper
DIRECTIONS
1. Preheat oven to 400 degrees F.
2. On the stove top heat a 10 inch cast iron skillet on medium heat. Cook bacon until done. Move bacon to one side. Add coconut oil and peppers. Cook for 3 minutes. Add spinach and stir until spinach wilts.
3. Mix the eggs and egg whites in a bowl seasoning with salt and pepper. Pour eggs over the turkey bacon and veggies. Sprinkle with cheese.
4. Let the egg mixture cook on the stove top for 2-3 minutes. Place skillet in oven for 20 minutes or until eggs are cook thoroughly. Enjoy!
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