Bacon-Pimiento Cheese Frittata
Rosemary Summer Squash
Ingredients
- 6 slices bacon
- 1 Tbsp minced garlic
- 1 (5-oz) pkg baby spinach
- 12 large eggs, lightly beaten
- ¾ cup shredded sharp Cheddar cheese
- ½ cup heavy cream
- ½ cup chopped roasted red peppers
- ½ tsp kosher salt
- ¼ tsp cayenne pepper
Instructions
- Preheat oven to 375°F. Cook bacon in a 10-inch ovenproof skillet over medium heat 6 minutes or until crisp. Drain, reserving 2 Tbsp drippings in skillet. Crumble bacon.
- Add garlic to hot drippings; sauté 30 seconds. Add spinach; cook 1 minute or until wilted.
- Whisk together eggs, cheese, cream, roasted red peppers, salt, and cayenne pepper in a large bowl; gradually pour over spinach mixture in skillet. Transfer skillet to oven.
- Bake 20 minutes or until set and beginning to brown. Sprinkle with bacon.
Side Dish Ingredients
- 3 cloves garlic, sliced
- 2 Tbsp olive oil
- 2 Tbsp butter
- ½ lb zucchini, thinly sliced
- 1 lb yellow squash, thinly sliced
- ½ tsp salt
- 1 Tbsp chopped fresh rosemary (or use 1 Tbsp dried crushed rosemary)
Side Dish Instructions
- Cook garlic in oil and butter in a large nonstick skillet over medium heat 2 to 3 minutes or until garlic begins to turn golden. Stir in zucchini, squash, and salt.
- Cover; reduce heat to medium-low. Cook 30 minutes or until squash begins to break apart.
- Uncover and increase heat to medium; add rosemary. Cook 8 to 10 minutes longer or until all liquid has evaporated.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
399
|
96
|
495
|
| Fat (g) | 32 | 9 | 41 |
| Sat. Fat (g) | 15 | 3 | 18 |
| Protein (g) | 21 | 1 | 22 |
| Carb (g) | 3 | 4 | 7 |
| Fiber (g) | 1 | 1 | 2 |
| Sodium (mg) | 650 | 193 | 843 |
Keto Meal Plan
This recipe selected from the eMeals Keto Meal Plan.
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