Vegetable-Bacon Frittata
Ingredients
- ½ (12-oz) pkg sliced bacon
- 1 zucchini, chopped
- 1 yellow squash, chopped
- 1 Tbsp olive oil
- ½ pint grape tomatoes, halved
- 6 large eggs, lightly beaten
- 2 cloves garlic, minced
- ¼ tsp salt
- ¼ tsp pepper
- ½ cup shredded mozzarella cheese
- 3 Tbsp pesto
Instructions
- Preheat oven to 400°F. Cook bacon according to package directions; chop.
- Meanwhile, cook zucchini and squash in hot oil in an ovenproof nonstick skillet over medium heat 4 minutes or until vegetables are browned and water is evaporated. Stir in tomatoes.
- Whisk together eggs, garlic, salt, and pepper in a bowl; pour over zucchini mixture. Cook until edges begin to set. Top with cheese; sprinkle with bacon.
- Bake 15 to 20 minutes or until center is set. Cut into wedges. Spoon 1 Tbsp pesto over each serving.
Nutritional Information
| Main | Total | |
| Servings | 3 | |
| Calories |
439
|
439
|
| Fat (g) | 32 | 32 |
| Sat. Fat (g) | 10 | 10 |
| Protein (g) | 27 | 27 |
| Carb (g) | 13 | 13 |
| Fiber (g) | 3 | 3 |
| Sodium (mg) | 922 | 922 |
Low Carb Meal Plan
This recipe selected from the eMeals Low Carb Meal Plan.
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