Roast Veggie and Bacon Frittata:

Date Added: 23 Jan 2010
Listed in: Breakfast and Brunch

• Cooked Veggies (whatever you have in your fridge)


• 6 Eggs or 12 Egg Whites


• Bacon Bits to taste


• Onion Flakes (fewer carbs than raw onions)


• Salt, Pepper, Garlic Powder to taste


• Fresh Chives

Preparation Time 10 min | Cooking Time 30 - 35 min:
8 servings

This delicious recipe is the perfect breakfast treat that your entire family will enjoy. It’s also a great way to make use of left over roast veggies from the night before.

• Preheat oven to 375 degrees. Coat 8 6-oz. ramekins or oven-proof custard cups with nonstick cooking spray. Set ramekins onto a deep baking sheet.


• Puree left-over roasted (or otherwise cooked) veggies. Whatever you have will work, but some good choices are pumpkin, cauliflower, broccoli, carrots, peppers, and Brussels sprouts. Whisk the eggs (you may use whole eggs or egg whites, depending on your macro requirements).


• Add the spices and combine together with a whisk. Once combined, pour into ramekins. Place the baking sheet on over rack and poor hot water carefully onto the sheet, without getting any into your ramekins. Baking the frittata in a water bath will give it a lighter texture, so it’s more like a souffle.


• Bake 30 to 35 minutes, or until frittatas are set, golden brown and puffy. Let sit 5 minutes, and serve.

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