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


  • 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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