Oven-baked vegetable and bacon frittata is a versatile and delicious dish that combines a variety of fresh vegetables with savory bacon and rich cheddar cheese. It’s perfect for breakfast, brunch, or even a light dinner. This recipe is simple to prepare and can be customized with your favorite ingredients. Follow these instructions to create a nutritious and flavorful frittata.
- Use fresh, quality ingredients for the best flavor.
- Cook the bacon until crispy for added texture and flavor.
- Pre-cook the vegetables to reduce moisture and enhance their flavors.
- Whisk the eggs thoroughly to achieve a fluffy texture.
- Allow the frittata to cool slightly before cutting to help it set and make slicing easier.
- Consider adding other herbs and spices to suit your taste preferences.
Congratulations! You've made a delightful oven-baked vegetable and bacon frittata. It's a perfect dish for any meal of the day, balanced with protein, vegetables, and cheese. Enjoy your frittata warm, and don't forget to experiment with different ingredients the next time you make it. Bon appétit!
Nutrition Facts | |
---|---|
Serving Size | 190 grams |
Energy | |
Calories 260kcal | 13% |
Protein | |
Protein 18g | 12% |
Carbohydrates | |
Carbohydrates 8g | 2% |
Fiber 1.41g | 4% |
Sugar 4.48g | 4% |
Fat | |
Fat 20g | 23% |
Saturated 7g | 24% |
Cholesterol 240mg | - |
Vitamins | |
Vitamin A 170ug | 19% |
Choline 200mg | 37% |
Vitamin B1 0.22mg | 18% |
Vitamin B2 0.54mg | 41% |
Vitamin B3 3.87mg | 24% |
Vitamin B6 0.27mg | 16% |
Vitamin B9 66ug | 16% |
Vitamin B12 1.02ug | 42% |
Vitamin C 20mg | 23% |
Vitamin E 0.94mg | 6% |
Vitamin K 1.28ug | 1% |
Minerals | |
Calcium, Ca 150mg | 12% |
Copper, Cu 0.20mg | 22% |
Iron, Fe 1.29mg | 12% |
Magnesium, Mg 27mg | 6% |
Phosphorus, P 310mg | 25% |
Potassium, K 450mg | 13% |
Selenium, Se 40ug | 69% |
Sodium, Na 510mg | 34% |
Zinc, Zn 2.12mg | 19% |
Water | |
Water 140g | - |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. |
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