Turkey Bacon and Veggie Frittata

Use organic ingredients whenever possible.

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1/4 lb. turkey bacon, diced

2 large russet potatoes, peeled and diced into cubes

2 large carrots, peeled and diced into cubes

1 whole broccoli cut into small pieces

10 large eggs

1 Tbsp grainy Dijon mustard

2 Tbsp cream fraiche

1/2 Tbsp Hungarian paprika

Salt and pepper

1/2 cup freshly grated parmesan cheese


  • Preheat oven to 375 F.
  • Cook turkey bacon in a 12-inch sauté pan over medium-high heat. Once the bacon begins to tender and starts to get crispy, add potatoes, carrots and broccoli.
  • Cook for 5-8 minutes or until veggies begin to brown and crisp on the edges.
  • Reduce to a medium-low heat. Season with a pinch of salt and pepper.
  • While veggies are cooking, whip eggs with Dijon, crème fraiche, paprika, salt and pepper.
  • Pour egg mixture over veggies and stir to incorporate. Allow cooking over the stove for a few minutes, stirring
  • occasionally.
  • When eggs begin to curdle, top with cheese and transfer to oven.
  • Allow to bake for 12-15 minutes or until eggs are set and don’t jiggle when the pan is shaken.
  • Let cool for 10 minutes. Invert onto a plate and slice.

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