Frittatas are basically just baked omelets. They’re so easy to prepare, they make an excellent quick breakfast or main dish anytime. Often frittatas are made in a large skillet to feed many people, but in this version I prepared it in an 8-inch oven proof omelet pan (or you can use any 8 inch skillet) to create one generous serving. I’ve chosen to highlight the early spring vegetables in this bright and colorful frittata, but feel free to substitute your favorites at any time of year.
Low Carb Spring Vegetable Frittata with Bacon for One
Make 1 serving
1 tablespoon almond milk (or heavy cream)
Salt and pepper to taste
1 tablespoon avocado or coconut oil
4 spears asparagus, cut into 1/2-inch pieces
1 green onion, chopped (green and white parts)
2 medium radishes, cut into matchsticks
2 slices of precooked bacon, chopped (leave out for vegetarian)
1 ounce fontina or cheddar cheese, cubed
1 teaspoon chives, chopped (optional)
1. Preheat oven to 400 degrees Fahrenheit. Beat the eggs, almond milk, salt and pepper together in a small bowl; set aside.
2. In an 8-inch, oven proof skillet, heat oil over medium heat. Add the chopped vegetables and bacon and sauté for about 4-5 minutes until the vegetables begin to soften and brown slightly. Remove from heat and pour the egg mixture over the vegetables and shake the pan to evenly distribute the vegetables. Drop the cubes of cheese on the top of the egg and bake in a preheated oven for 12 minutes, or until set.
3. Remove from oven and transfer frittata to a serving plate. Top with the chopped chives and enjoy.
Nutritional Information per serving (entire recipe): 370 calories, 5.5 g carbohydrate (1.9 g dietary fiber, 2.5 sugars), 26.2 g total fat (11.3 g saturated fat, 0 g trans fat), 425 mg cholesterol, 439 mg sodium, 241.5 mg calcium, 442 mg potassium, 27.8 g protein. Net carbs per serving: 3.6 grams
Photos and Recipe by Kathy Sheehan, copyright 2019
All rights reserved. Please do not duplicate without the author’s permission.