Low-Glycemic Canadian Bacon and Cheese Frittata

By CathyD

Ingredients

• 1 tablespoon canola oil
• 1 cup broccoli florets
• 1/2 small sweet onion, finely chopped
• 1/2 red bell pepper, finely chopped
• 2/3 cup sliced fresh mushrooms
• 1 cup Canadian bacon, slices quartered
• 8 eggs
• 2 tablespoons water
• 2 tablespoons Dijon mustard
• 1/4 teaspoon dried parsley
• 1/4 teaspoon dried basil
• 1/4 teaspoon salt
• 1/3 cup shredded cheddar cheese
• 1/4 cup grated Parmesan cheese

Details

Servings 6
Adapted from dummies.com

Preparation

Step 1

Preheat the oven to 375 degrees F.

In a large ovenproof skillet, heat the oil and sauté the broccoli, onions, and peppers until they begin to soften, about 4 minutes. Add the mushrooms and cook until the vegetables are tender, about 3 minutes. Add the Canadian bacon; heat through, about 1 minute. Remove the skillet from heat and keep warm.

In a mixing bowl, beat the eggs, water, mustard, parsley, basil, and salt until foamy. Stir in the cheddar cheese.

Pour the egg mixture over the meat-and-vegetable mixture; heat on low heat. As the eggs set, lift the edges with a spatula, letting the uncooked portion flow underneath. When the eggs are almost set (after about 3 minutes), place the skillet in the oven and bake for 5 to 10 minutes until the top is set.

Top with the Parmesan cheese and bake for 2 to 5 minutes longer until the cheese is warm and melting.

Per serving: Calories 203 (From Fat 125); Glycemic Load 0 (Low); Fat 14g (Saturated 5g); Cholesterol 301mg; Sodium 642mg; Carbohydrate 4g (Dietary Fiber 1g); Protein 16g