Frittata with Parmesan and bacon

 

A simple keto frittata with bacon, Parmesan, and bell peppers, this easy, flavorful recipe by Aaron Day has all the protein you need for a satisfying meal. 

Ingredients

• 1 tbsp olive oil
• 5 oz. bacon, diced
• ½ (2 oz.) yellow onion, diced
• ½ (2 oz.) red bell pepper, diced
• ¼ tsp salt
• 1 tsp ground black pepper
• 3 oz. (1 cup) shredded Parmesan cheese
• 8 large eggs

  Instructions

  1. Preheat the oven to 350°F (175°C).
  2. Heat an 8" (20 cm) oven-proof skillet with olive oil over medium heat. Add bacon, onion, and bell pepper and cook until the bacon turns slightly golden. Season with salt and pepper.
  3. In a medium-sized bowl, whisk the eggs with the Parmesan cheese (save a handful of cheese for later) until well combined. Pour over the bacon mixture in the skillet and allow to cook until nearly set.
  4. Sprinkle the remaining Parmesan cheese over the top and place in the oven for 4 minutes or until golden brown.

  Tips

  Keep portions in airtight containers in the fridge for up to 5 days.

  Diet Doctor's Recipe Team has slightly modified this recipe to follow our recipe and nutritional guidelines. 

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