Bacon and Egg Frittata


4.6 of 5 (9)
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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 279.6
  • Total Fat: 22.3 g
  • Cholesterol: 266.5 mg
  • Sodium: 555.6 mg
  • Total Carbs: 2.9 g
  • Dietary Fiber: 0.1 g
  • Protein: 16.1 g

View full nutritional breakdown of Bacon and Egg Frittata calories by ingredient
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Introduction

Very versatile & easy 1 Dish Low Carb Dinner Very versatile & easy 1 Dish Low Carb Dinner
Number of Servings: 8

Ingredients

    10 medium eggs
    12 slices bacon cooked and crumbled
    .25 cup each of onion and pepper
    1.5 2% milk
    1.5 cup cheese
    0.25 tspn pepper
    0.5 tspn salt
    0.25 cup margarine melted

Directions

Beat eggs, milk, margarine, salt and pepper and pour into a greased or nonstick pan (~12 X 9).

Sprinkle bacon, onions, peppers, cheese on top and place in preheated (350%) oven for 25 - 30 minutes.

To make sure it's done, you should be able to pierce it with a fork and have no egg stick.

Cover with foil and let sit outside of oven for 5 min.

Slice, serve and enjoy!

Number of Servings: 8

Recipe submitted by SparkPeople user APRYLSTAR.

TAGS:  Poultry |

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Member Ratings For This Recipe



  • 2 of 2 people found this review helpful
    This is a lot like the recipe that I just was going to put in but felt imine was a bit too similar to this one to clog up the site - I just add heaps and heaps of vegies to the pan, mixed with the bacon etc, and then pour the egg mix over the top, top with the cheese. - 12/4/08

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  • Very Good
    1 of 1 people found this review helpful
    Good recipe! I used 8 eggs, 4 slices turkey bacon and added red pepper, mushrooms and spinach and had a great filling breakfast for 4 days. - 1/5/11

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  • Sounds delicious & easy - 7/20/12

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  • Is that 1 1/2 CUPS of milk, or TAB.? Wanted to try it, but not sure about milk. Thanks! - 3/11/12

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  • My husband made this for my birthday brunch. Me and my girls loved it and he said it was really easy to make. When I make it I'll probably add more veggies just because I love them. - 6/6/11

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