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Frittata Bacon, Spinach and Mushrooms

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Ingredients

Adjust Servings:
3 pasture raised Eggs
3-4 pieces Pasture-Raised Bacon
1 cup Spinach
hand full Mushrooms
2 TBSP Sour Cream
to taste Atlantic Ocean Salt
to taste Black Pepper
1 TBSP Grass-Fed Ghee
1/2 cup grated Parmesan Cheese

Nutritional information

293
Calories
22.5g
Fat
10.4g
Saturated Fat
211mg
Cholesterol
854mg
Sodium
3.9g
Carbohydrate
0.9g
Fiber
0.6g
Sugars
18.9g
Protein
58mcg
Vitamin D
224mg
Calcium
2mg
Iron
312mg
Potassium

Frittata Bacon, Spinach and Mushrooms

Features:

    This is the ultimate low carb Meditteranean dish

    • 60 minutes
    • Serves 3
    • Medium

    Ingredients

    Directions

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    Every once in a while I love making a frittata as part of a light dinner. It is also a great breakfast dish however I prefer to focus on dinner. It really makes my dinner eggs routine much more versatile. This is the ultimate low carb Meditteranean dish if you ask me.  Originate in Italy, but I made my own fusion to it, I like to play with the ingredients. I made chorizo and spinach frittata a while ago. I like to use the ingredients I have at home. This time I had mushrooms, spinach, and bacon and this is an amazing combination.

     

     

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    Steps

    1
    Done

    1. Fry the bacon on both side until crispy and set aside. Preheat the over to 350f
    2. Cook the mushrooms in the bacon pan. add ghee if needed. stir for about 1:30min and add the cut spinach. Cook until the spinach wilted
    3. In a bowl mix the eggs and sour cream and whisk well.

    2
    Done

    1. In a ceramic plate add the whisk eggs and pour the cut bacon, mushrooms, and spinach inside
    2. Spread parmesan cheese on top and to the oven for about 40-50 min
    3. Serve hot with a side of fresh salad

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