This Clean Eating Frittata can be used as a breakfast, lunch or dinner. It is so easy to make, one skillet and ingredients of your choice.
As of late, for a short time I have eliminated dairy, sugar, sugar replacements, legumes and grains from my diet. Concentrating on lean proteins, veggie carbs, fruit and healthy fats. So this Clean Eating Frittata is a great choice and very satisfying.
- 9 large eggs
- 3-5 cloves garlic minced
- 1 med onion chopped
- 1 red pepper chopped
- 1/2 bunch asparagus left longish
- 8-12 ounces organic ground lean turkey
- 3-5 slices Applegate Sunday Morning Bacon cut into 1 inch pieces
- Himalayan Salt
Preheat oven to 400 degrees. Beat eggs, salt, pepper and garlic until blended. In a large oven proof skillet (I used cast iron) cook bacon until done and somewhat crispy. If there is a ton of fat remove about 1/2 from the pan. Add the turkey to the remaining bacon and bacon fat and cook through until all liquid is absorbed and it starts to brown. Add the veggies. Stir to coat and ingredients are mixed well. Pour in the beaten eggs, gently scraping the bottom of the skillet to make large curds, about 2 minutes. Shake the pan to distribute the ingredients evenly. Allow to cook undisturbed so the bottom sets, about 30 seconds. Place the pan in the oven and bake until the top is puffed and begins to brown. About 13-15 minutes. Remove the skillet from the oven and allow the clean eating frittata to set for 5 minutes. Cut into wedges and serve.
Makes 4-8 servings.