Frittata

A simple frittata that is highly customizeable, and can serve 2-4 people depending on how hungry you are. Macros below are for 4 servings.

This recipe is adapted from Adam Ragusea’s Frittata Video

• ⏲️ Prep time: 10 min
• 🍳 Cook time: 20 min
• 🍽️ Servings: 4
• 🔥 Calories: 443
• 🍗 Protein: 33
• 🧈 Fat: 36.5
• 🍞 Carbs: 3

Ingredients

• 6 large eggs
• 1.5 cups broccoli florets (steamed and chopped, use frozen and microwave for most convenience)
• 85g non-fat plain greek yogurt
• 2 tbsp olive oil
• 4 oz havarti dill cheese, grated
• 3/4 of a package of thick cut bacon (around 9 slices, chopped into small pieces)
• Portobello mushrooms (chopped)
• 2 shallots or 1 onion, finely sliced

Directions

1. Heat olive oil in a cast iron skillet, and add in the sliced onion or shallot and mushrooms
2. Add chopped bacon into pan, cook until meat gets crispy
3. While bacon and onion cook, crack 6 eggs into bowl or measuring cup, whisk and mix in greek yogurt. Season with salt and pepper
4. Add half grated havarti into the egg mixture as well, whisk to combine. (Save other half of cheese for later)
5. Place an oven rack at the top of the oven, turn oven broiler on lo
6. Once bacon is crispy, add in broccoli and mix evenly
7. Pour in eggs, stir and evenly spread components
8. Sprinkle remaining havarti cheese on top
9. Cook for a couple minutes on stovetop to let bottom of eggs begin to set
10. Place in oven under broiler until top of eggs look solid, and eggs are firm and bouncy
11. (Optionally) if you want it browned, turn broiler on hi and return to oven for 60-90 seconds