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Thyme for Bacon Frittata
6 large eggs
½ cup plain and unsweetened almond milk
1 teaspoon of sea salt
½ teaspoon black pepper
½ teaspoon garlic powder
3 sprigs of fresh thyme
1 teaspoon fresh rosemary
½ cup French green beans, chopped
8 slices of bacon
Extra fresh thyme for garnishing
Preheat oven to 350 degrees Fahrenheit.
Whisk eggs, almond milk, sea salt, black pepper, garlic powder, fresh thyme, and fresh rosemary together.
Line an 8” round baking tin with parchment paper and fill with egg mixture.
Layer with chopped French green beans.
Bake in the oven until it is firm and the middle is set, about 20-25 minutes.
While the frittata is baking, bake bacon strips in the oven on a tray lined with parchment paper until it is crispy, about 10 minutes.
Remove the frittata and bacon from the oven when done and allow to cool for a few minutes prior to serving. Garnish frittata with chopped bacon and extra thyme and store any leftovers not eaten in a glass container in the fridge for up to 3 days.
Net Carbs: 2