My husband and two of my kids absolutely love eggs. They’re a very inexpensive protein and the possibilities are endless as to what you can add to them. I’m always trying to come up with new ways to serve them to keep things interesting.
I get bored with just plain old scrambled eggs. This frittata was a home run with my crew. It would be great for any meal. With breakfast, I ate it with a couple of strawberries cut up on the side. With dinner, you could eat it with a small side salad.
You can dress this dish up for an Easter brunch or Mother’s day breakfast, or keep it casual too. I love the versatility of frittatas. They are great to bake and then eat the leftovers for breakfast throughout the week.
The beauty of the frittata is that you can customize it to you and your family’s tastes so easily. If you don’t like the veggies or type of cheese that I used, mix it up to add in your favorites. If you like things a little spicier you could use hot sausage and pepper jack cheese in place of the bacon and cheddar cheese. If you like things mild use ham and a swiss or mild cheddar cheese. The options are endless.
A frittata is a true budget-friendly food. Use the veggies you have sitting in the back of the fridge, the meat and cheese from the drawer and come up with your own wonderful creation. It is a great dish to make the night before you need to go to the grocery store. Use up all the random things in the fridge!
This is an S meal if you are following the Trim Healthy Mama plan. It has bacon in it. Need I say more?
Start by preheating your oven to 350 degrees. Lightly grease an 8×8 baking pan. In a large skillet over medium heat cook the onion, bell pepper, zucchini, and bacon.
Sprinkle with black pepper and cook until the veggies are tender and the bacon begins to get crispy, making sure to stir it occasionally. Using a slotted spoon remove to a paper towel lined plate or bowl. Pat the top of the mixture with a paper towel as well.
In a medium mixing bowl beat the eggs, almond milk, and water together. Add the spices, veggie and bacon mixture and 1/2 c. cheddar cheese into the bowl. Stir to combine and pour mixture into the baking dish.
Bake for 15-17 minutes or until it is almost set in the center. Remove from the oven and sprinkle the remaining 1/2 c. of cheddar cheese on top. Put back in the oven and bake for 8-10 minutes more until the center is completely set and the cheese is melted.
Serve alongside some fruit, a side salad or even steamed broccoli or green beans depending on the time of day that you eat the frittata. Enjoy!
Cheddar, Bacon and Veggie Frittata (THM: S, low-carb)
Yield 6-8 servings
Ingredients
- 12 large eggs
- 8 oz. bacon (nitrate and sugar free), diced
- (1) medium onion, diced
- (1) medium red or green bell pepper, diced
- (1) medium zucchini, diced
- 2 T. unsweetened almond milk
- 2 T. water
- 1/4 t. salt
- 1/4 t. black pepper
- 1/8 t. garlic powder
- dash of cayenne pepper, optional
- 1 c. cheddar cheese, divided
Instructions
- Preheat oven to 350 degrees. Lightly grease an 8x8 baking pan. In a large skillet over medium heat cook the onion, bell pepper, zucchini, and bacon. Sprinkle with black pepper and cook until the veggies are tender and the bacon begins to get crispy, making sure to stir it occasionally. Using a slotted spoon remove to a paper towel lined plate or bowl. Pat the top of the mixture with a paper towel as well.
- In a medium mixing bowl beat the eggs, almond milk, and water together. Add the spices, veggie and bacon mixture and 1/2 c. cheddar cheese to the bowl. Stir to combine and pour mixture into the baking dish.
- Bake for 15-17 minutes or until it is almost set in the center. Remove from the oven and sprinkle the remaining 1/2 c. of cheddar cheese on top. Put back in the oven and bake for 8-10 minutes more until the center is completely set and the cheese is melted.
Yummy Cheddar, Bacon and Veggie Frittata. Awesome recipe indeed! you can use cheese from sargento – a 100% real and natural cheese with this kind of recipe. Cheers! 🙂
Can you make this in the crock pot? Thanks!
I've never tried, but I'm sure it would work.
FABULOUS! Eating it now for Christmas breakfast and it is getting rave reviews. 🙂 ❤
So glad you and your family are enjoying it! 🙂
Can you freeze this?
I've not tried with this specific recipe, but I've frozen other egg recipes and it was fine.
Thank you for all of your delicious recipes. I'm new to thm and I was wondering if I could substitute mozzarella for the cheddar and stay on plan?
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Yes you most definitely can swap them for each other.
Hey Darcie. I am following THM. I don't want to use all the yolks from the eggs. If I only use 6 whole eggs how much egg whites would I use to substitute the last 6 eggs?
I would use 1/2c
When I go to the printable version for the recipe it is long and includes all the recipes on the left side. Is there a way to fix that so the printable version only includes the recipe I want?
I’m a missionary over seas, non dairy milks are very hard to find ur so expensive they are not affordable. Is there an alternative in the frittata. I also can not use stevia or other alternative sweeteners, I react to each one, what do you suggest?
You could use half & half in place of the almond milk. Have you tried monk fruit sweetener?