Recipe: Bacon, Egg and Cheese Frittata
This post is sponsored by Land O' Lakes but the content and opinions expressed here are my own.
It’s winter and it can be hard to motivate to get out the door to work out. One of my favorite things to do to help with these winter blues is to organize a morning group run followed by an Athlete Food brunch. Run hard and then eat a healthy, satisfying and yummy meal - it’s the best! We partnered with Land O’Lakes to create a keto meal for hungry athletes. This is perfect since of my running pals is on the keto diet, I am always wondering what to make. We decided on bacon, egg and cheese (and kale!) frittata. Bacon, egg and cheese sandwiches are a big craving on a cold morning after a workout. This frittata keeps the flavors but omits the bread and adds a bit of fat and protein. It features Land O’Lakes Heavy Whipping Cream which makes the eggs a bit fluffier and increases the fat and protein a bit. And, there’s kale for extra nutrients.
For more info about the Land O’Lakes Heavy Whipping Cream and where to purchase it click here: https://ooh.li/6d5704c
You can serve the frittata with sliced avocado and it is also great with a side of lightly dressed greens.
Ingredients:
6 large, organic eggs
¼ Land O’Lakes heavy cream
4 slices of bacon
Several twists of black pepper
Handful of chopped kale (frozen or fresh)
1 cup of cheddar or gruyere cheese
Whisk the eggs and the cream. Add some pepper - I don’t think you need salt because there is salt in the bacon.
Chop the bacon and cook it in the pan until crispy.
Remove bacon and drain most of fat.
Put the kale in the pan and cook until tender.
Put bacon back in the pan and cover with cheese.
Pour egg mix on top.
Bake in the oven at 400 degrees for 8-10 minutes until eggs are set.
Serve with sliced avocado or lightly dressed greens.
You can serve the frittata with sliced avocado and it is also great with a side of lightly dressed greens.
Ingredients:
6 large, organic eggs
¼ Land O’Lakes heavy cream
4 slices of bacon
Several twists of black pepper
Handful of chopped kale (frozen or fresh)
1 cup of cheddar or gruyere cheese
Whisk the eggs and the cream. Add some pepper - I don’t think you need salt because there is salt in the bacon.
Chop the bacon and cook it in the pan until crispy.
Remove bacon and drain most of fat.
Put the kale in the pan and cook until tender.
Put bacon back in the pan and cover with cheese.
Pour egg mix on top.
Bake in the oven at 400 degrees for 8-10 minutes until eggs are set.
Serve with sliced avocado or lightly dressed greens.
