Friday, March 11, 2016

Jennie - O Recipe of the Week - Veggie Frittata with Turkey Bacon

This week's Jennie - O Recipe of the Week is a Veggie Frittata with Turkey Bacon. A delicious and healthy Breakfast or Brunch recipe. Made with JENNIE-O® Lower Sodium Turkey Bacon made with Sea Salt, Red and Green Peppers, Mushrooms, Asparagus and more. These are to please! You can find this recipe along with all the other delicious and healthy recipes at the Jennie - O website, Enjoy!

Veggie Frittata with Turkey Bacon

1 (12-ounce) package JENNIE-O® Lower Sodium Turkey Bacon made with Sea Salt
1 tablespoon vegetable oil
½ cup finely chopped red pepper
½ cup finely chopped green pepper
1 cup thinly sliced mushrooms
1 cup finely chopped asparagus
2 cups egg substitute or 8 eggs
¼ cup milk
1 tablespoon chopped fresh parsley
1 cup shredded low-fat Swiss cheese
⅓ cup thinly sliced green onions

1 - Heat oven to 350°F. Mist 12 muffin cups with cooking spray. Cook turkey bacon as specified on the package. Cut into ½-inch pieces and set aside.

2 - In large skillet over medium-high heat, add oil, red and green pepper, mushrooms and asparagus. Cook 5 minutes, stirring occasionally, until vegetables are cooked.

3 - In large bowl, whisk eggs, milk and parsley until well mixed. Stir in bacon, cheese, mushroom mixture and green onions. Spoon mixture into muffin cups, filling approximately ¾ full. Bake 20 minutes or until set.

Nutritional Information
Calories 100 Fat 6g
Protein 10g Cholesterol 20mg
Carbohydrates 2g Sodium 280mg
Fiber 1g Saturated Fat 1.5g
Sugars 1g

No comments:

Post a Comment