Bacon & Spinach Frittata
Keto Bacon & Spinach Frittata (Breakfast Pie)
6 large eggs
1/4 cup whipping cream
1/4 cup chicken broth
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
pinch. of red pepper flakes
salt and pepper
4 slices of bacon, precooked and diced
2 cloves of garlic minced
2 cups of baby spinach
1/2 red bell pepper (capsasium) diced
Precook bacon and let cool on paper towels or clean tea towel. Then dice into small pieces.
Preheat oven to 220 C
In a large bowl, whisk together eggs, milk, chicken broth, basil, oregano, thyme, pinch of salt and pepper, and red pepper flakes and set aside.
In a large skillet, heat 1 tablespoon of oil to medium high, add mushrooms, season with salt and pepper, and cook together for 3-4 minutes.
Stir in spinach and red peppers until spinach begins to wilt (2-3 minutes).
Prepare a deep dish pie pan (or use the oven proof skillet you are using now, but be sure it is well oiled).
Combine eggs and vegetables into a bowl and stir.
Return to well oiled dish and bake in oven for 15 minutes until top is set and golden brown.
Cut into 6 slices and serve immediately. Can cut and store and reheat in microwave.
Calories 114, Fat 8 grams, Protein 8 grams, Fiber 1 grams