Mushroom Frittata Topped with Arugula and Bacon
Ingredients
- 8 slices center cut bacon
- 1 (8-oz) pkg sliced baby portobello mushrooms
- 8 large eggs
- ½ tsp salt, divided
- ½ tsp pepper, divided
- 1 (5-oz) pkg baby arugula
- 2 Tbsp olive oil
- 1 Tbsp red wine vinegar
Instructions
- Preheat broiler. Cook bacon in a 10-inch ovenproof skillet over medium-high heat 6 to 8 minutes or until crisp. Drain, reserving 2 Tbsp drippings in skillet. Crumble bacon.
- Add mushrooms; cook 5 to 6 minutes or until browned.
- Reduce heat to medium. Whisk together eggs and ¼ tsp each salt and pepper. Add egg mixture to skillet; stir quickly.
- Cook, without stirring, until eggs begin to set. Sprinkle with bacon. Transfer to oven; broil 3 to 4 minutes or until top is golden and eggs are firm.
- Combine arugula, oil, vinegar, and ¼ tsp each salt and pepper; toss. Top frittata with arugula salad.
Nutritional Information
| Main | Total | |
| Servings | 4 | |
| Calories |
346
|
346
|
| Fat (g) | 28 | 28 |
| Sat. Fat (g) | 8 | 8 |
| Protein (g) | 20 | 20 |
| Carb (g) | 4 | 4 |
| Fiber (g) | 1 | 1 |
| Sodium (mg) | 696 | 696 |
| T. Sugs (g) | 2 | 2 |
| A. Sugs (g) | 0 | 0 |
Low Carb Breakfast Meal Plan
This recipe selected from the eMeals Low Carb Breakfast Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
