Garden Fresh Fritatta with Bacon

Garden Fresh Fritatta with Bacon is a gluten free breakfast. This recipe makes 6 servings with 154 calories, 9g of protein, and 10g of fat each. For 64 cents per serving, this recipe covers 9% of your daily requirements of vitamins and minerals. This recipe from Sumptuous Spoonfuls requires shredded cheese, eggs, zucchini, and tarragon. 825 people have made this recipe and would make it again. From preparation to the plate, this recipe takes about 30 minutes. With a spoonacular score of 44%, this dish is good. Try Garden Capunti – Pasta with Fresh Garden Flavors (Meatless Monday), Fresh Garden Pizza, and Garden Fresh Salsa for similar recipes.

Servings: 6

Preparation duration: 10 minutes

Cooking duration: 20 minutes

 

Ingredients:

1 - 2 slices of bacon, cooked & crumbled

3 - 4 eggs

fresh snipped chives

Red Robin seasoning & fresh ground pepper

1/2 - 1 jalapeno, chopped fine

1 teaspoon olive oil

1/4 cup onion, peeled & chopped

1 potato, cooked, peeled & chopped

About 1 cup shredded cheese (I used cheddar & mozzarella)

a sprig of fresh tarragon, chopped fine (or other fresh herb)

1 medium tomato, cored & chopped

1/4 cup crookneck or yellow summer squash, sliced & chopped

1/4 cup zucchini, sliced and chopped

Equipment:

whisk

bowl

frying pan

spatula

Cooking instruction summary:

Heat the pan over medium heat till it's hot (if you're using a Tfal pan, you'll know when the dot turns red), then add the olive oil, potato, zucchini, squash, and onion and sautee, stirring frequently, until the onions are soft and translucent and the squash is tender. Meanwhile whisk together the eggs in a bowl until frothy, then stir in the seasonings, tarragon and jalapeno.Remove the veggies from the pan and pour the eggs on bottom. Sprinkle on the sauteed veggies, cheese, bacon and then the tomato on top. Cover the pan and reduce the heat to medium low. Cook for about 10 minutes or so or until the cheese is melted and the eggs are done in the middle.Sprinkle with fresh snipped chives and serve with a spatula, to cut it into wedges.

 

Step by step:


1. Heat the pan over medium heat till it's hot (if you're using a Tfal pan, you'll know when the dot turns red), then add the olive oil, potato, zucchini, squash, and onion and sautee, stirring frequently, until the onions are soft and translucent and the squash is tender. Meanwhile whisk together the eggs in a bowl until frothy, then stir in the seasonings, tarragon and jalapeno.

2. Remove the veggies from the pan and pour the eggs on bottom. Sprinkle on the sauteed veggies, cheese, bacon and then the tomato on top. Cover the pan and reduce the heat to medium low. Cook for about 10 minutes or so or until the cheese is melted and the eggs are done in the middle.Sprinkle with fresh snipped chives and serve with a spatula, to cut it into wedges.


Nutrition Information:

Quickview
115k Calories
8g Protein
7g Total Fat
2g Carbs
4% Health Score
Limit These
Calories
115k
6%

Fat
7g
12%

  Saturated Fat
3g
22%

Carbohydrates
2g
1%

  Sugar
1g
2%

Cholesterol
99mg
33%

Sodium
196mg
9%

Get Enough Of These
Protein
8g
17%

Selenium
11µg
16%

Phosphorus
132mg
13%

Calcium
117mg
12%

Vitamin B12
0.65µg
11%

Vitamin B2
0.18mg
11%

Vitamin A
507IU
10%

Vitamin C
7mg
9%

Zinc
1mg
7%

Vitamin B6
0.12mg
6%

Manganese
0.11mg
5%

Folate
20µg
5%

Vitamin K
5µg
5%

Potassium
159mg
5%

Vitamin B5
0.45mg
4%

Iron
0.74mg
4%

Vitamin E
0.54mg
4%

Vitamin D
0.53µg
4%

Magnesium
13mg
3%

Vitamin B1
0.05mg
3%

Vitamin B3
0.54mg
3%

Copper
0.05mg
2%

Fiber
0.57g
2%

covered percent of daily need
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