The Cali Frittata

Frittatas are my new favorite way to meal prep breakfast. Sometimes I have no time to make myself breakfast in the morning on a busy work day. A frittata is something I can just heat up in the microwave and its ready to eat. Another option for me is that I will have this for lunch with a side salad or soup another day.

It's the easiest, most delicious way to enjoy breakfast, lunch or dinner. I call this the Cali frittata due to the bacon, cheese and avocado! Avocado is a must, otherwise we wouldn't be living to our fullest Cali potential! Am I right?!

Also, it kind of has this BLT feel...because of the bacon and tomato. However, if you eat this with a side salad, you technically are getting the full BLT affect.

Did I mention, it's totally keto friendly. You got the eggs, heavy cream, bacon, and cheese!

You'll definitely enjoy this!

The Cali Frittata

Yield: 8-10 servings

Ingredients

• 10 eggs

• ½ tsp kosher salt

• ¼ tsp fresh cracked pepper

• ½ cup heavy cream

• 1 ½ cups sharp white cheddar cheese, grated

• 2 roma tomatoes, seeded and diced (about 1 cup)

• Half onion medium size, diced or quarter large onion

• 1 cup chopped pre cooked bacon (8-10 slabs bacon)

• Avocado

Directions

1. Preheat the oven to 350 degrees Fahrenheit.

2. Heat a 10 inch cast iron skillet or oven proof pan to medium heat, drizzle a good amount of olive oil and saute the onions for about 2 or 3 minutes. Add the bacon and cook for about 5 minutes.

3. Meanwhile, in a medium size bowl, whisk the eggs, heavy cream, 1 cup of cheese, salt and pepper. Set aside.

4. Once the onion and bacon are slightly browned. Add the egg mixture. Lower the heat, cook for about 2 minutes on the stovetop. Top with the rest of the cheese. *Optional top with more bacon and tomatoes.

5. Place in the oven and bake for 18-22 minutes until the center is set.

6. Garnish with sliced avocado and pico de gallo.

Side notes:

You can use cherry tomatoes instead of roma.

Any cheese works well, like monterey jack, mozzarella, cheddar, pepperjack, etc.

This recipe calls for pre cooked bacon. If you use the thick cut and/or uncooked bacon, you will need to:

1. Cook the bacon in the skillet first for about 5-8 minutes. Allow the fat to render so it's cooked all the way through and gets slightly crispy. Remove the bacon.

2. Clean the skillet with a paper towel to remove excess fat that you don’t want in the skillet.

3. Add the onion to cook down for 3 minutes then add the bacon back into the skillet.

4. Proceed with step 4, * adding in the egg mixture