Cheesy Egg White Frittata with Vegetables and Bacon recipe

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Ingredients

8 slices turkey bacon
1 tablespoon unsalted butter
1 cup frozen cauliflower
1 medium red bell pepper, chopped
2 green onions, finely chopped
1 cup liquid egg whites
¼ cup water
½ teaspoon dried oregano
¼ teaspoon ground black pepper
¼ teaspoon garlic powder
8 ounces shredded mozzarella cheese
1 (6 ounce) can mushroom stems and pieces
½ cup grated Parmesan cheese
1 medium tomato, chopped

Nutrition Info

161.4 calories
carbohydrate: 5 g
cholesterol: 34.6 mg
fat: 9.4 g
fiber: 1.5 g
protein: 14.5 g
saturatedFat: 5.1 g
servingSize: -
sodium: 508.5 mg
sugar: 2.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C). Grease an 8-inch square metal baking dish.

  2. Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and let cool slightly, about 5 minutes, break into bite-size pieces.

  3. Heat butter in a large skillet over medium heat. Cook cauliflower, bell pepper, and green onions in the hot butter until tender, 5 to 7 minutes. Remove from heat and set aside.

  4. Beat egg whites, water, oregano, black pepper, and garlic powder together in a mixing bowl until foamy. Stir in cooked bacon, mozzarella cheese, mushrooms, Parmesan cheese, tomato, and cooked cauliflower mixture. Pour into the prepared baking dish.

  5. Bake in the preheated oven until set, about 40 minutes.

Recipe Yield

1 8x8-inch frittata

Recipe Note

I am a cheese lover, but I also like to eat well. I make this egg white frittata recipe for breakfast, lunch, and dinner. No reason not to have bacon and eggs all day!

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