Breakfast

Low Carb Kale and Turkey Bacon Frittata is for Breakfast.

Low Carb Kale and Turkey Bacon Frittata takes 10 minutes to prepare.

Low Carb Kale and Turkey Bacon Frittata takes several minutes to cook.

Low Carb Kale and Turkey Bacon Frittata makes 8 servings.

The ingredients for Low Carb Kale and Turkey Bacon Frittata are:

6 eggs
3/4 cup egg whites
1 cup of fresh kale, chopped
4 slices turkey bacon
1 cup canned mushrooms, chopped
bell pepper, chopped
10 cherry tomatoes- quartered
1/4 chopped onions
3/4 cup Kraft Shredded Cheddar Cheese -2%
3 tbsp heavy cream
Olive Oil Cooking Spray
Salt & Pepper to taste

Here is how you make Low Carb Kale and Turkey Bacon Frittata:

Spray a 12 in nonstick oven proof skillet with Olive Oil cooking spray. Add onions and peppers. Saute for a few minutes.Add kale and mushrooms and saute until kale is wiltedadd salt and pepper to taste.Whisk eggs with salt, pepper and 3 tablespoons of cream. Add half of the shredded cheddar cheese to the eggs. Add egg mixture to skillet.On medium heat, cook eggs for about 2 minutes, scraping the sides and bottom . When eggs are almost cooked but still very wet, continue cooking on stove for another minute so underside sets.Sprinkle the rest of the cheese on top. Put skillet under broiler. Watch carefully while top browns. This will take 2‐4 minutesRemove skillet from oven and let sit for about 5 minutes to finish cooking in center.Cut in wedges and serve.Serving Size: 8 wedgesNumber of Servings: 8Recipe submitted by SparkPeople user CAROLFERN.

The nutritional information for Low Carb Kale and Turkey Bacon Frittata is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 134.7

• Total Fat: 7.8 g
• Cholesterol: 157.2 mg
• Sodium: 291.5 mg
• Total Carbs: 3.9 g
• Dietary Fiber: 1.2 g
• Protein: 12.1 g

The dietary needs meet for Low Carb Kale and Turkey Bacon Frittata is Low Carb