Turkey Bacon Breakfast Fritatta

Servings: 6
Prep time: 10 minutes
Cook time: 35 minutes
Calorie per serving: 245
Macros: 25 carbs /11 fat /14 protein

Ingredients:

7 eggs
1/3 cup coconut milk
6 slices turkey bacon
1/2 cup onion, diced
1 cup halved cherry tomatoes
2 cups shredded hash-browns/potatoes (fresh or frozen)
2 cups fresh spinach leaves
salt and pepper
cooking spray

Instructions

  1. Preheat your oven to 350 degrees F
  2. Heat an oven safe pan/skillet over medium/high heat
  3. Coat your pan with cooking spray and cook your bacon until crispy
  4. Remove bacon from pan and slice it into thin pieces
  5. Cook the onions and potatoes together until the onions are caramelized and the hash browns are tender and no longer frozen. If you use frozen hash browns make sure they are cooked and dry (you want all the frozen liquid to evaporate)
  6. Add in the whole leaf spinach and tomatoes
  7. In a medium sized bowl, whisk together the eggs. Add the coconut milk, salt and pepper. You can also add any other fresh or dried spices/seasoning.
  8. Pour the egg and coconut mixture into your skillet/pan.
  9. Add the sliced bacon back into your skillet/pan.
  10. Cook for 2-3 minutes
  11. Put your oven-proof skillet in the oven for 20-25 minutes or until the frittata has set. (This means when you shake your pan the center does not move)
  12. Remove from oven and let cool before slicing up.

The macros for this are based on freshly grated potatoes not frozen.

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