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Ингредиенты
- 4 x strips applewood-smoked bacon roughly minced
- 1/2 c. finely-diced onion
- 6 ounce sliced cremini mushrooms
- 8 x Large eggs
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- 1/4 c. balsamic vinegar divided
- 2 Tbsp. finely-minced tarragon leaves
- 5 ounce arugula chilled
- 2 Tbsp. extra virgin olive oil
- 2 lrg tomatoes thickly sliced
Инструкции
- Heat a 10-inch skillet over medium-high heat. Add in the bacon, separating the pcs as you go, and cook till slightly browned, about 4 min. Add in the onion and cook till slightly softened, about 3 min. Add in the mushrooms and continue to cook till the mushrooms are nicely browned, about 3 more min.
- Meanwhile, break the Large eggs into a bowl and whisk them, fairly vigorously, till frothy, about 30 seconds. Season generously with salt and pepper. Add in half of the balsamic vinegar and all of the tarragon to the mushrooms. Season to taste with salt and pepper.
- Gently pour the whipped Large eggs over the ingredients in the skillet. Reduce the heat to medium and cook just till the edges have begun to set, about 3 min, then cover. Cook till the Large eggs have solidified and puffed up a bit, about 4 to 5 min.
- Toss the arugula with the extra virgin olive oil and remaining balsamic vinegar. Arrange on 4 plates and top each with 2 tomato slices. Lightly season the tomatoes with salt.
- Gently slide the frittata out of the skillet onto a plate or possibly cutting board and cut into 8 wedges. Place 2 wedges over the tomato slices, and serve.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 285g | |
| Recipe makes 4 servings | |
| Calories 256 | |
| Calories from Fat 151 | 59% |
| Total Fat 16.98g | 21% |
| Saturated Fat 4.06g | 16% |
| Trans Fat 0.0g | |
| Cholesterol 417mg | 139% |
| Sodium 155mg | 6% |
| Potassium 663mg | 19% |
| Total Carbs 11.33g | 3% |
| Dietary Fiber 2.0g | 7% |
| Sugars 7.23g | 5% |
| Protein 15.19g | 24% |
