NUTRITION

SERVINGS

INGREDIENTS

3 large whole eggs

2 large egg whites

2 slices crispy bacon

1/2 cup diced red bell pepper

1 cup raw spinach

1/2 cup sliced white button mushrooms

1/4 cup diced yellow onion

1 teaspoon olive oil

Salt and pepper to taste

PREPARATION

• 1

  Preheat your oven to 375°F if finishing the frittata in the oven, or prepare your stovetop skillet for medium heat.

• 2

  In a bowl, whisk together the whole eggs and egg whites until fully blended. Season with a pinch of salt and pepper.

• 3

  Heat olive oil in a non-stick skillet over medium heat. Sauté the diced onion for about 2 minutes until softened.

• 4

  Add in the bell pepper, mushrooms, and spinach to the skillet. Cook for an additional 3-4 minutes until the veggies are slightly tender.

• 5

  Stir in the cooked, crispy bacon into the veggie mixture, then pour the egg mixture evenly over the top.

• 6

  Allow the eggs to set on the bottom, about 3-4 minutes. For a thoroughly cooked top, place the skillet in the preheated oven for 5-7 minutes until the frittata is fully set.

• 7

  Alternatively, cover the skillet with a lid and continue cooking over low heat until the eggs are completely cooked through.

• 8

  Remove from heat, slice, and serve warm.