Bacon Fried Eggs


On this episode of Recipe Rehab, the Quintilone family love their bacon fried eggs recipe.  This breakfast comes with an incredible 1600 calories per serving with tons of sodium.  Our two chefs will battle it out to see who can rehab that recipe and make it more nutritious, but just as delicious.

 

CHEF RICHARD’S RECIPE: FRITTATA PIZZA WITH SUNDRIED TOMATOES, MOZZARELLA, CANADIAN BACON

Serves 4

Cook time 30 minutes

Prep time 15 minutes

 

INGREDIENTS

2 teaspoons avocado oil

½ cup diced sweet potato

½ cup spring onions, chopped

4 large eggs

½ cup low fat milk

½ teaspoon dried Italian herbs

¾ teaspoon kosher salt

½ cup of Wholly Guacamole Classic Recipe

1/3 cup chopped Canadian bacon

½ cup sundried tomatoes, chopped

¾ cup shredded low fat mozzarella

1 cup cherry tomatoes, cut in half

1 tablespoon torn basil leaves

 

INSTRUCTIONS

Preheat the oven to 375°F.

In a non-stick pan with an ovenproof handle, sauté the sweet potato in the oil until soft, about 5 minutes.  Add onions to the pan and remove from the heat.

Beat together the eggs, milk, dried Italian herbs and salt.

When the oven is hot, evenly scatter the Wholly Guacamole, Canadian bacon and sundried tomatoes over the sautéed sweet potatoes and onion.  Pour the egg mixture into the pan taking care not to disturb the other ingredients.

Bake for about 15 minutes, or until the frittata is set firm and the top is lightly browned. Take the frittata out of the oven and scatter it with the low fat mozzarella, bake for 10 more minutes, or until the cheese has melted and the eggs are firm.

Serve with cherry tomatoes and torn basil leaves.

 

Nutritional information: (per serving) 

Per serving  (1/4 of recipe)

Calories:          343.4

Total Fat:         20 g

Saturated Fat:     6.722 g

Cholesterol:       244.5 mg

Protein:           24.2 g

Carbohydrate:      17.7 g

Dietary Fiber:     4.534 g

Total Sugars:      7.538 g

Calcium:           257.5 mg

Magnesium:         49.6 mg

Potassium:         745.1 mg

Sodium:            1009 mg

Vitamin D:         .366 mcg