Overnight Oats With Milk

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Caprese Frittata

Caprese Frittata


Makes 2 :Servings

Prep: 10 minutes

Cooking Time: 25 minutes

Serving size 1/2 frittata

Calories 301 Protein 30 g Carbohydrates 9 g Fat 16 g Fiber 1 g Sugar 5 g Sodium 643 mg

  • 1 Roma tomato
  • olive oil spray or nonstick cooking spray.
  • 2 slices turkey bacon, nitrate free, uncured, from leg meat
  • 2 eggs
  • 4 egg whites
  • 3 tablespoons 2% Greek yogurt or coconut cream
  • 1 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 4 tablespoons chopped fresh basil
  • pinch each of sea salt and black pepper.
  • 2/3 cup shredded reduced-fat mozzarella cheese
  • 1 tablespoon balsamic glaze
  • garnish: chopped fresh basil, red pepper flakes, cracked black pepper.


  1. Preheat the oven to 400°F
  2. Slice the tomato thinly horizontally, then place the slices on a paper towel to drain off some of the moisture
  3. Spray a cast-iron skillet (or oven-safe skillet) with olive oil
  4. Set it over medium heat
  5. Add the bacon slices and cook until crispy, about 3 minutes on each side
  6. Place the bacon on a paper towel and allow it to cool
  7. Chop the bacon into small pieces
  8. In a medium bowl, beat together the eggs, egg whites, yogurt, onion powder, and garlic powder
  9. Fold in about half of the chopped basil and add the salt and pepper
  10. Spray the cast-iron skillet with olive oil, then pour in the egg mixture
  11. Add the tomato slices on top, then sprinkle with mozzarella cheese and a little more than half of the bacon bits
  12. Bake in the oven until the egg is fully cooked, about 25 minutes
  13. Fresh out of the oven, drizzle with a little balsamic glaze, then garnish with the remaining basil, the remaining bacon bits, and cracked black pepper

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