Recipe of the Week: Pancetta Frittatas
Cute. Compact. Complete.
These little guys are AMAZING for breakfast, lunch or dinner and are quick and easy enough to grab for a snack when you are about to dive head first into a bag of Doritos.
Pancetta and Vegetable Frittatas
Makes 12 large frittatas
Serving Size: 2 Frittatas
1 package (4 oz) Pancetta 1 red bell pepper, chopped (approx 4-5 oz) 1 green bell pepper, chopped (approx 4-5 oz) 1 diced onion (approx 4 oz)
3 garlic cloves, minced
1 sweet potato, shredded and squeezed to remove all moisture
6 eggs
1 cup egg whites 1 teaspoon salt 3-4 green onions, chopped
Preheat oven to 350F.
Spray muffin baking pan with cooking spray and set aside.
On a sauce pan over medium heat, cook pancetta until almost done (not crispy yet.)
Add the onion, bell pepper and garlic. Cook for 3-5 minutes.
In a bowl, beat eggs and egg whites. Add salt and pepper to taste,
Put shredded sweet potato in the bottom of each muffin tin (about 1/3 full).
Divide veggie mixture between the muffin tins. Top veggies with 1/4 cup of the egg mixture.
Sprinkle each frittata with the green onions and bake for 15-20 minutes.
Let the fritatas cool in the pan for about 5 minutes. Run a small knife along side each fritatta to release it from the pan. Serve warm, refrigerate or freeze!
*For additional healthy fats and flavor, top with sliced avocado. Yum!
Nutrition:
Serving Size: 2 Frittatas
Calories-183
Fat-10g
Protein-14g
Carbohydrates-9g
Cholesterol-185mg
Sodium-539mg
Dietary Fiber-2g
Sugars-3g