A grain free, low carb bacon, spinach, tomato and ricotta frittata.
Course: gluten free, grain free, low carb, primal
½cupliquid egg whitesI use the organic egg whites in the carton
½cupwhole ricotta cheeseor can use whole cottage cheese
¼tspground mustard spice
½cupchopped fresh spinach
5slicesbaconcooked and crumbled
6slicesfrom a medium size tomato
½cupgrated cheese of choice *optional
9inchpie dishlike this one
Whisklike this one
Preheat the oven to 400 °F, and grease or oil a 9 inch pie dish. In a large mixing bowl combine: 5 beaten eggs, ½ cup egg whites, ½ cup ricotta, ½ tsp sea salt, ¼ tsp ground mustard, and ¼ tsp black pepper. Whisk and beat all ingredients together. Make sure to break up the ricotta well. It is okay if there are small ricotta clumps.
Add spinach, and crumbled bacon to the egg mixture and stir in. Pour the egg mixture into the prepared pie dish. Place tomato slices on top of the frittata. Bake for 30 minutes or until the center is done and no longer liquid.
Remove frittata from oven and sprinkle with optional grated cheese. Cool and serve.
Nutritional Data includes the ½ cup grated cheese.*all nutritional data are estimates based on the products I used.*