Mini Vegetable and Bacon Fritatas
You all are going to love this! Healthy, gluten free, wheat free, wonderful, protein packed, breakfast or snack idea! You could really add any veggies you want in here. Personally, I will be adding spinach to them, but since I sent these to Chad's office and didn't want to scare people away with the greens, I didn't..lol.. How nice of me!
INGREDIENTS6 Organic eggs beaten
1 cup organic egg whites, I buy them in a container
1 red peppers chopped
1 green red pepper chopped
1 onion chopped
1 teaspoon sea salt
4Tbs olive oil
3 cloves of garlic chopped
3-4 green onion chopped (the top part)
10 slices nitrate free bacon chopped ( I cut the bacon with scissors)
1/2 cup organic cheddar cheese
DIRECTIONSFirst cook the bacon. I bake it in the oven on 400 degrees for 20 minutes for not getting it all over me, but you can fry it if you want to.
Preheat oven to 350 for the frittatas
In a pan, heat olive oil and sauté onion and peppers. Cook for 3-5 minutes. Add garlic and bacon and cook for another 2-3 minutes.
In a bowl, combine egg whites and eggs and whisk together.
Spray muffin tins with clean cooking spray. You can make regular size muffins or a whole bunch of mini muffins. I did both in the picture above.
Divide veggie mixture in to the muffin cups. Top veggies with 3-4 tablespoons of the egg mixture. Sprinkle a little cheese on top and then mix them up a little. Cut green onion tops on to top of the mixture.
Bake for 20-25 min until tops start to brown just a little.