FRITTATA: (click here to print)

This makes 6 total slices of Bacon, Red Pepper, and Mozzarella Frittata. Each slice comes out to 408 Calories, 31.2g Fats, 2.4g Net Carbs, and 19.2g Protein.

The Preparation

• 7 slices Bacon
• 1 tbsp. Olive Oil
• 4 large Bella Mushroom Caps
• 2 tbsp. Fresh Parsly (Garnish)
• 1/2 cup Chopped Fresh Basil
• 4 oz. Fresh Mozzerella Cheese, Cubed
• 2 oz. Goat Cheese, Grated
• 1 medium Red Bell Pepper
• 8-9 large Eggs
• 1/4 cup Heavy Cream
• 1/4 cup Parmesan Cheese, Grated
• Salt and Pepper to taste

The Execution

1. Prep all vegetables. Roughly chop basil, red pepper, mushrooms and bacon. Cube mozzarella and set aside. Preheat oven to 350F.
2. In a hot pan, add olive oil and wait for the first wisp of smoke. Add your bacon immidiately after that first wisp of smoke.
3. Let the bacon cook until browned, then add red pepper. Let the pepper cook in the bacon fat until soft.
4. While red peppers are cooking, add 9 eggs, 1/4 cup heavy cream, 1/4 cup parmesan cheese, and fresh ground black pepper to a container. Use a whisk to mix the eggs well.
5. Add the mushrooms to the pan once the red pepper is soft and stir in well. Let the mushrooms soak in the fat.
6. Add fresh basil to pan and let it cook for a moment, then sprinkle cubed mozzarella cheese on top.
7. Pour eggs over everything and use a spoon to lift up the ingredients at the bottom of the pan. You want the eggs to get under and around everything in the pan.
8. Grate 2 oz. goat cheese over the top and put it in the oven for 6-8 minutes. Then, turn the broiler on and broil the top for an additional 4-6 minutes.
9. Remove from the oven and using your spoon, pry the edges of the frittata away from the pan. Once done, flip the frittata out of the pan. Slice and serve!

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