GAPS Friendly Greens & Bacon Frittata
Ingredients
- 2 slices natural bacon cured with honey sliced into 1-inch pieces
- 1 small onion peeled and diced
- 6 large button or cremini mushrooms sliced
- 4 cups loosely packed baby spinach and baby kale
- 12 whole organic eggs at room temperature
- ¼ cup full-fat coconut milk mixed well
- ½ tsp sea salt
- ¼ tsp freshly ground pepper
- ⅛ tsp ground turmeric
- ½ cup shredded Monterey jack cheese
Instructions
- All ingredients ready? Let's begin!
- Preheat your oven to 375°F.
- In a large skillet, preferably cast iron, over medium heat, sauté the bacon slices until the fat releases from the meat, approximately 5 minutes.
- Add the diced onions and sliced mushrooms to the bacon. Continue to cook until the onions are translucent and the bacon has crisped up, about 3 minutes.
- While the onions are cooking, prepare the eggs. In a large mixing bowl, whisk together the eggs, coconut milk, salt, pepper, and turmeric until frothy.
- Place the greens in the pan and cook until they wilt, approximately 2 or 3 minutes.
- Pour the eggs over the greens and bacon. Place the skillet in the preheated oven and bake until the eggs puff up, approximately 15 minutes.
- Remove the frittata from the oven and quickly sprinkle the cheese over the top. Place the pan back in the oven and continue to bake until the top is browned and the eggs are cooked through, about 5 more minutes.
- Remove the frittata from the oven and place it on your stovetop to cool slightly. Cut into pie-shaped wedges and serve warm or at room temperature.
Video
Nutrition
Calories: 200kcal | Carbohydrates: 4g | Protein: 15g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.03g | Cholesterol: 337mg | Sodium: 400mg | Potassium: 370mg | Fiber: 1g | Sugar: 1g | Vitamin A: 2446IU | Vitamin C: 7mg | Calcium: 144mg | Iron: 3mg