Turkey Bacon and Veggie Frittata

Turkey Bacon and Veggie Frittata

  • 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
  1. Preheat oven to 375 F.
  2. 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.
  3. Cook for 5-8 minutes or until veggies begin to brown and crisp on the edges.
  4. Reduce to a medium-low heat. Season with a pinch of salt and pepper.
  5. While veggies are cooking, whip eggs with Dijon, crème fraiche, paprika, salt and pepper.
  6. Pour egg mixture over veggies and stir to incorporate. Allow cooking over the stove for a few minutes, stirring
  7. occasionally.
  8. When eggs begin to curdle, top with cheese and transfer to oven.
  9. Allow to bake for 12-15 minutes or until eggs are set and don’t jiggle when the pan is shaken.
  10. Let cool for 10 minutes. Invert onto a plate and slice.