BACON SOUFFLÉ FRITTATA
Time in the Kitchen: 25 minutes
Servings: 4
2 tablespoons butter
6 eggs, separated into whites and yolks
8-10 strips of bacon
This breakfast dish manages to be light, fluffy, rich, and filling all at the same time. It's good hot or cold, so don't hesitate to make the soufflé frittata
at night so the next morning you can eat a slice as a quick breakfast-to-go.
Preheat oven to 350°F.
Melt two tablespoons of butter and set it aside to cool.
In a 12-inch skillet, fry the bacon until it reaches desired doneness. Remove bacon from pan (leave remaining fat in the pan) and crumble the
bacon into pieces.
While the bacon is frying, use an electric mixer to beat the egg whites until stiff peaks form.
In a separate bowl, whisk together the egg yolks and melted butter by hand.
Gently fold egg yolks and bacon pieces into the egg whites.
Warm the skillet with bacon fat over medium heat and pour the batter in evenly. Let cook untouched for two minutes, then move the pan into the
oven and bake for 15 minutes.
Remove from oven and loosen from pan with a rubber spatula.
Macronutrient Profile (perserving)