A frittata is the perfect thing to make with whatever you have on hand. Since I have been trying to get more fiber from whole foods these days, I have started meal prepping beans every week to incorporate into my meals, and I just love the combination of beans and eggs!
I also really like adding potatoes to my scrambled eggs — potato adds a nice, starchy bite and they also add volume to make a really nice sized meal!
…and it’s amazing how just one piece of bacon is all you need to get all of the bacony goodness you sometimes crave at breakfast (and, yes, I included the 9g of bacon grease in the macros)! If you love bacon, go ahead and add a piece, it’s okay!
…and if you don’t love bacon, swap it for whatever you like! This would be so good topped with cheese too. The possibilities are endless!
Makes 1 serving: 30g Protein, 8g Fiber, 460 Calories
Bacon & Potato Frittata with Lima Beans & Arugula!
Description
This loaded frittata is delicious for breakfast, lunch, or even a quick dinner!
Ingredients
Instructions
Cook the chopped bacon in a skillet or cast iron pan until crispy, then remove the cooked bacon from the skillet and set it aside.
Add the potato to the rendered bacon grease and cook over medium heat until the potato has softened.
Scramble the egg with the egg whites, season with salt & pepper, then add the mixture to the skillet with the potatoes.
Sprinkle on the cooked bacon, beans, and arugula, then place the skillet into a 350 degree oven until the frittata cooked through (about 15-20 minutes).
breakfast, scramble, egg whites, eggs, egg whites, fit over 50, weight loss meals, healthy, high fiber, high protein, low calorie, low carb
