|This photo is of our Rotisserie Chicken Egg White Frittata|
but the Broccoli Bacon one looked similar.
We loved this recipe!
Well, I started to go frittata crazy this week...the male half of this couple scarfed half of the frittata down with no problem but I got the look -- the "need variety" look. So, we'll be giving frittatas a rest for a week or so :-)
This recipe is really the same base recipe we used for our Dukan Rotisserie Chicken and Broccoli Frittata -- we used bacon instead of rotisserie chicken and no basil. We treated ourselves to the bacon...trimmed some of the fat from the bacon and got rid of most of the bacon grease after cooking the bacon. We are very new to the Paleo diet and are still learning -- as mentioned before, there are different versions and we're trying to figure out our Dukan - Paleo plan for 2013 -- that said, this actually turned out to be a Paleo recipe too! We're still in Cruise (Dukan) but we went ahead with the bacon (a.k.a. more fat than we probably should consume during Cruise) anyway. We're listing this as a Cruise recipe too, you can always use turkey bacon instead.
We didn't take any photos because the steps were almost the same as our Dukan Rotisserie Chicken and Broccoli Frittata and it looked very similar.
Serves 2 (no starch/carbs served with the Frittata)
Prep time: less than 10 minutes
Cook Time: 15-20 minutes
3 slices of bacon, chopped (some of the fat trimmed and let it sit at room temperature for a few minutes before frying)
1 1/2 c. broccoli, chopped into small pieces
1/4 sweet yellow onion, diced small
2 button mushrooms, we minced ours, but thin slices will work too
3/4 c. egg whites
1/3 c. water
1/4 c. or less mozzarella cheese, shredded
1/2 t. adobo seasoning
Fry bacon over medium heat until cooked (depends on how you like it, we would have rather cooked ours until crispy but we had a lot of holiday baking to do this night). Remove most of the bacon drippings (we reserved ours for future Paleo meals). We left approx 1/2 T. of bacon drippings in the pan. Add onions and mushrooms, saute until tender. Add broccoli, cover and steam for approximately 2 minutes (less if you want crunchier broccoli and longer if you like soft broccoli). In a bowl, mix egg whites, water, cheese and adobo seasoning, set aside. Remove cover, add bacon back, mix everything up. Add egg white mixture, cover and let your frittata cook until eggs are done -- ours took approximately 5-6 minutes. Cut into wedges and serve.
Enjoy...we sure did!