Frittata...

This is actually the second time for making a frittata.  It turned out so well that I just had to make another one.  I think this is my new favorite breakfast.  We are trying to cut down on carbs in this house and this just seemed the way to go.  Full of smoked turkey sausage and bacon (no carbs) and fresh veggies (no to low carbs) and eggs (so low I consider them no carbs).  I did add a few carbs with some grated Parm but hey, you can't cut them out completely!  And who knew how simple making this fancy sounding dish actually would be...not me...

So here is the recipe for my take on the frittata.

You will need:

12 eggs, beaten with 1/4 cup of milk
four or five strips of bacon, cut into small strips
1/2 of a smoked turkey sausage link, diced pretty small
1/2 onion, finely chopped
3 cloves of garlic, minced
1 sweet pepper, I used a fourth of a yellow, red, orange and green pepper for the color, chopped
1 cup of fresh mushrooms chopped up (about the same size as you cut the peppers, I go small)
1 teaspoon of fresh rosemary and thyme minced (if you have it) (one of each)
salt and fresh ground black pepper
1/2 cup grated Parmesean cheese

Preheat your oven to 350 degrees. Get a nonstick ovenproof pan and put the bacon and turkey sausage on medium heat.  Cook until crispy (I like mine well done but since you are the cook you do it as you like it) then take it out of the pan and set aside.  Leaving about a tablespoon of the fat from cooking the bacon and sausage put the onions, garlic, peppers and mushrooms in the pan.  Salt and pepper the mixture, add the rosemary and thyme and allow to cook for about three to five minutes.  You want it to be a little softened but not cooked to death.  While this mixture is cooking start beating your eggs with the milk.  At this point I added half  of the grated Parmesean  to the eggs.  Pour the egg mixture over the veggies and let it cook on the stove top for about 4 minutes to get it set.  Then put the pan in the oven (which should be preheated by now) and set you timer for 12 minutes.  When the timer goes off, pull out the pan a bit and add the remaining cheese on top and put the pan back in but change your oven from bake to broil.  Put the timer on 4 minutes and watch the frittata.  You want it to not jiggle when you shake the pain and you want the cheese slightly browned.  If the cheese gets brown before the jiggle stops just take it out of the oven and let it sit for a few minutes.  It will "carry over" cook a bit.

I hope you try this...it may seem a bit complicated but once the chopping is done it's a breeze!

Full, satisfied and have half a frittata to add to my left over big salad for lunch!  Yummm