Frittatas lend themselves to interpretation, but be sure to include the goat cheese in this one: it adds a bite and sharpness that’s needed.
Bacon, Red Pepper, and Mushroom Frittata
Serves 4 // 528 calories, 40g fat, 33g protein, 6g net carbs
FRITTATA
1 tablespoon extra virgin olive oil
6 slices, bacon, diced
2 medium red bell peppers, diced
9 medium eggs
1/4 cup organic heavy cream
2 ounces Parmesan, grated
1/4 teaspoon salt and pepper
1/2 cup fresh basil, roughly chopped (or 2 T. pesto)
4 ounces mushrooms, sliced (alternate: sautéed asparagus)
TOPPING
4 ounces mozzarella, cubed
4 ounces goat cheese, crumbled
GARNISH
2 tablespoons Italian parsley
8 tablespoon organic sour cream
Prep all vegetables and cheeses. Set aside.
Preheat oven to 350 degrees.
Add olive oil to a large hot cast iron pan. Add bacon and let it cook until browned, then add red pepper and mushrooms. Let them cook in the bacon fat until soft.
While peppers and mushrooms are cooking, add the eggs, heavy cream, parmesan cheese, salt, and fresh ground black pepper, and basil to a bowl. Whisk well.
When the peppers and mushrooms are finished cooking, take them off the heat, then pour the egg mixture in and top with the cubes of mozzarella and crumbled goat cheese. (Sometimes I do the assembling in a big glass pie pan, since it looks prettier.)
Switch the frittata to the oven and bake until it puffs up and is golden, about 40–50 minutes.
Sprinkle with parsley, slice, and place a dollop of two tablespoons of sour cream on each serving.