Give the pancakes a break this Sunday and amaze your family with this simple egg frittata. It’s dairy free so it’s friendly for dairy allergies. Have fun making it and enjoy!
Egg and bacon frittata
½ cup of unsweetened almond milk.
6 slices of turkey bacon, you can use regular bacon but it will change the fat macros.
1 medium tomato, cut into slices
1 head of broccoli cut into florets.
Olive oil spray
Cast iron skillet, ideally.
Pre-heat the oven to 375 F.Cook the bacon on the air fryer, at 350 F for 8min. While the bacon cooks, beat the eggs with the almond milk (we use a shaker bottle). Sautéed the broccoli with olive oil in the iron skillet. Pour the egg mixture in the iron skillet. Chop the bacon and add it to the egg and broccoli mixture. Top it with the tomato slices. Bake it for 17 to 20min, until the eggs rise and it looks golden. Let it cool and enjoy!
You can check the macros on our Instagram.