1 tbsp | Butter, unsalted | |
3 oz | Pork Belly, Pancetta, raw | |
1 tbsp | Onions, white or yellow, raw, chopped | |
1 cup | Mushrooms, Champignon, Crimini, Button, Portobello, raw | |
½ tsp | Oregano, dried | |
1 pinch | Pepper, black, ground | |
4 (ea. 1.76 oz) | Egg, large | |
2 tbsp | Cream, fluid, light whipping, 30% fat | |
¼ cup | Mozzarella, cheese, low moisture, whole milk, shredded | |
2 tbsp | Tomatoes, raw, chopped | |
16.35 oz | altogether (view nutrition facts) |
Preparation
- Serving size:4.10 oz (calculated)Notes: 1 egg worth of frittata, sufficient as a breakfast
- In a smaller, oven-safe pan, melt the butter over medium to high heat.
- Add the diced pancetta and brown it, about 5 minutes.
- Reduce the heat to medium.
- Add the chopped onions sliced mushrooms, oregano and pepper and cook for 3 minutes.
- Whisk together the eggs and cream and add them to the pan. Cook for 3 minutes without stirring.
- Release the edges and tilt the pan, so that the runny egg from the center can run into the openings. Cook for another 2 to 3 minutes.
- Top with the chopped tomatoes and shredded cheese.
- Broil for about 8 minutes until all the egg has set and the cheese has melted and browned.
- Store in an airtight container for up to 5 days in the fridge or up to 6 months in the freezer. For best results, thaw the frittata overnight in the fridge. Reheat in the microwave or oven.
Meal Prep Tip
- Calorie count260 kcal
- % of calories by macros
Fat 80.8 % 210 kcal 23.3 g Net Carbs 2.3 % 6 kcal 1.6 g Dietary Fiber 0.4 % 1 kcal 0.3 g Protein 16.5 % 43 kcal 10.6 g - Approx. WW SmartPoints™7.6
- Cholesterol 224.4 mg
- Sodium 131.9 mg
- Fat 23.3 g
- Saturated Fat 10.2 g
- Trans Fat 0 g
- Carbohydrates 1.9 g
- Dietary Fiber 0.3 g
- Total Sugars 1.1 g
- Added Sugar 0 g
- Sugar alcohols 0 g
- Protein 10.6 g
- Calcium 79.6 mg
- Iron 1.2 mg
- Magnesium 11.8 mg
- Potassium 197 mg
- Zinc 1.2 mg
- Vitamin A (Retinol Equivalents) 144.3 mcg
- Vitamin B12 0.7 mcg
- Vitamin C 1.4 mg
- Folate 29.3 mcg
- Folic Acid 0 mcg