Ingredients
- 8 slices turkey bacon
- 1 tablespoon unsalted butter
- 1 cup frozen cauliflower
- 1 medium red bell pepper, chopped
- 2 green onions, finely chopped
- 1 cup liquid egg whites
- ¼ cup water
- ½ teaspoon dried oregano
- ¼ teaspoon ground black pepper
- ¼ teaspoon garlic powder
- 8 ounces shredded mozzarella cheese
- 1 (6 ounce) can mushroom stems and pieces
- ½ cup grated Parmesan cheese
- 1 medium tomato, chopped
Why You'll Keep Making This
Cooking Techniques
- Cook the bacon first and drain excess fat to avoid a greasy frittata.
- Add vegetables that release less water, like bell peppers or spinach, to keep the texture firm.
Step 1
Lightly heat your oven to 350°F (175°C) and lightly grease an 8-inch square baking dish. Cook the bacon in a large skillet over medium-high heat, turning it now and then, until it’s nicely browned—this usually takes about 10 minutes. Once it’s done, drain the bacon on some paper towels and let it cool for a few minutes before breaking it into bite-sized pieces.
Step 2
In the same skillet, melt the butter over medium heat. Add the cauliflower, bell pepper, and green onions, cooking until they’re tender, which should take around 5 to 7 minutes. Take the skillet off the heat and set it aside.
Step 3
In a mixing bowl, whisk together the egg whites, water, oregano, black pepper, and garlic powder until the mixture is a bit frothy. Then fold in the bacon, mozzarella, mushrooms, Parmesan, tomato, and the sautéed veggies.
Step 4
Pour everything into your prepared baking dish and pop it in the oven. Bake until the frittata is set and cooked through, about 40 minutes. Let it cool just a bit before slicing and serving.
