This recipe is a hearty and great tasting breakfast option for those following the KETO or a low carbohydrate diet.
Packed with all sorts of goodies like eggs, goat cheese, bacon, cream, and parmesan cheese, this frittata is sure to please.
Here is what you will need to prepare this recipe.
5 slices Bacon
1/2 tbsp. Olive Oil
2 large Bella Mushroom Caps
1/2 tsp. Dried Parsley
1/4 cup Basil, chopped
2 oz. Mozzarella Cheese
1 oz. Goat Cheese
1/2 medium Red Bell Pepper
6 large Eggs
1/4 cup Heavy Cream
1/4 cup Parmesan Cheese
This makes 3 servings. Each serving is:
508.3 Calories, 43.0g Fats, 4.8g Net Carbs, 27.3g Protein.
Start by prepping all vegetables. Roughly chop basil, red pepper, mushrooms, and bacon. Preheat oven to 350F.
Add olive oil to a hot pan and wait for the first wisp of smoke. Add your bacon immediately, and let the bacon cook until browned.
Add red pepper and let the pepper cook in the bacon fat until soft.
While red peppers are cooking, add eggs, heavy cream, parmesan cheese, and fresh ground black pepper to a mixing bowl. Use a whisk to mix the eggs well.
Once the red peppers are soft, add the mushrooms to the pan and stir well. Let the mushrooms cook in the bacon fat for 1-2 minutes.
Add fresh basil to pan and let it cook for a moment, then sprinkle mozzarella cheese on top.
Pour eggs and vegetables into a greased 9×9 baking dish, then grate 2 oz. goat cheese over the top.
Bake for 30-40 minutes or until cooked through.
This bubbling hot delicious dish will have you wanting more. It’s hard to eat only one serving of this meal at a time.
Add some more fresh basil and enjoy!
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