This recipe is easy to make and combines the classic flavours of traditional Italian-style frittata. A weight loss surgery-friendly breakfast, lunch or brunch option that is packed with protein!
Here's what you'll need:
- 2 tbsp olive oil
- 250g bacon diced
- 1/2 medium yellow onion diced
- 1/2 medium red bell pepper diced
- 1/2 tsp salt
- 1 tsp black pepper
- 9 large eggs
- 1/3 cup of grated Parmesan, plus 2 tbsp for topping
- 2 tbsp butter
INSTRUCTIONSPreheat the oven to 180 degrees.
Place a 20cm cast-iron skillet over medium heat. Add the olive oil.
Once the oil is hot, add the bacon, onions and bell pepper. Cook until the bacon turns slightly crispy. Season the mixture with the salt and pepper, stir, then remove the skillet from the heat.
In a medium bowl, combine the eggs, Parmesan and whisk until combined.
Place the skillet back over the heat and add the butter. When the butter is melted, add the egg mixture and stir. Continue cooking until the eggs are nearly cooked but still slightly soft (about 2-3 minutes).
Sprinkle the remaining Parmesan over the top of the frittata. Place the skillet into the oven for a few minutes until the top begins to turn golden brown.
Remove the skillet from the oven and let the frittata cool completely before slicing into equal portions.
Store in the fridge for up to 6 days.
Did you make this WLS-friendly recipe?
Recipe credit and thanks to:
Aaron Day, Nutritional Therapist, from his book Easy Keto Meal Prep.