Paleo BLT Frittata

Source: paleogrubs.com
Course: Breakfast
Preperation time: 15min
Cooking Time: 20min
Serves: 5

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Ingredients

Protein (g) Carbs (g) Fat (g) Energy (KCal)
4 Slice(s) Bacon, Cooked and Chopped 0 0 0 0 6 6 57 57
8 Large(s) Egg(s) 10 10 1 1 8 8 124 124
1 Tablespoon Almond Milk 0 0 0 0 0 0 1 1
25 Teaspoon(s) Pepper 1 1 7 7 0 0 29 29
2 Tablespoon(s) Fresh Basil, Chopped 0 0 0 0 0 0 0 0
1 Tablespoon Extra Virgin Olive Oil 0 0 0 0 5 5 46 46
1/2 Teaspoon Salt 0 0 0 0 0 0 0 0
1 Large Tomato, Sliced and Seeded 0 0 1 1 0 0 4 4
4 cup(s) Spinach 0 0 0 0 0 0 0 0
Total: Approximate Nutrition Info, Per Serving: 12 9 21 262
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Instructions

  1. Preheat oven to 400 degrees F. In a medium bowl, whisk together the eggs, milk, basil, salt and pepper. Set aside.
  2. Heat olive oil in a 10-inch nonstick skillet over medium heat. Add greens and cook 3-4 minutes until wilted. Add in bacon and stir.
  3. Add egg mixture to the pan and place tomatoes on top. Using a spatula, occasionally lift the edges to allow uncooked egg to run under. When the frittata has set, transfer to the oven and cook for 12-15 minutes or until egg is cooked through. Cut into wedges and serve warm.
Visit paleogrubs.com for the full instructions.

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