Brunch

Roasted Veggie and Bacon Frittata is for Breakfast.

Roasted Veggie and Bacon Frittata takes 30 minutes to prepare.

Roasted Veggie and Bacon Frittata takes 50 minutes to cook.

Roasted Veggie and Bacon Frittata makes 8 servings.

The ingredients for Roasted Veggie and Bacon Frittata are:

6 Grade A Extra Large White Eggs
1 cup Simple Truth Organic 2% Milk with omega 3
6 slices Bacon, Smoked Uncured Bacon
1 medium zucchini, sliced in half
2 oz baby bella mushrooms
1/4 cup yellow onion, chopped
1/2 red bell pepper, chopped
2 cloves of garlic, sliced
1 oz part skim Mozzarella cheese, shredded

Here is how you make Roasted Veggie and Bacon Frittata:

Bake the bacon slices according to instructions on the package, use wire racks on top of a baking sheet so that the bacon grease catches in the pan. Do not discard drippings.Preheat oven to 350 degrees. Chop all of your vegetables into like-sized pieces. Place zucchini, onion, red bell pepper, mushrooms and garlic on the baking sheet. Roast for 20 minutes turning once.While the vegetables cook, arrange the bacon in the bottom of a pie plate, making sure to cover the bottom. In a seperate bowl, whisk the eggs, milk and some salt and pepper. Once the vegetables are done, place them on top of the bacon in the pie dish. Sprinkle the mozzarella cheese on top of the vegetables and then pour in the egg mixture. Bake at 350 degrees for 25-30 minutes until the center is set. Serve hot and enjoy!Serving Size: Makes 8 slicesNumber of Servings: 8Recipe submitted by SparkPeople user LINDSAYLORING1.

The nutritional information for Roasted Veggie and Bacon Frittata is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 124.4

• Total Fat: 7.6 g
• Cholesterol: 193.7 mg
• Sodium: 189.9 mg
• Total Carbs: 3.6 g
• Dietary Fiber: 0.3 g
• Protein: 7.6 g

The dietary needs meet for Roasted Veggie and Bacon Frittata is Low Carb