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Veggie Frittata with Turkey Bacon

Veggie Frittata with Turkey Bacon

Packed with veggies, turkey bacon and Swiss cheese, this brunch recipe is just what the weekend ordered. Pre-heat the oven — it’s ready in under 30 minutes!

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servings Makes 12 servings 12
preparation time PREP Under 15 minutes
total time TOTAL Under 30 minutes

Ingredients

  • 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

Directions

  1. Heat oven to 350°F. Lightly spray 12-cup muffin pan 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. Always cook to well-done, 165°F as measured by a meat thermometer.

RECIPE NUTRITION INFORMATION

Per Serving

Calories100

Protein10g

Carbohydrates2g

Fiber1g

Sugars1g

Fat6g

Cholesterol20mg

Sodium280mg

Saturated Fat1.5g

MADE WITH

Lower Sodium Turkey Bacon made with Sea Salt

Lower Sodium Turkey Bacon made with Sea Salt

cooking temperature 165°F

Always cook to an internal temperature of 165°F.

Learn how to safely handle turkey

REVIEWS OF THIS RECIPE

Veggie Frittata with Turkey Bacon