Veggie Frittata With Turkey Bacon


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Nutritional Information
Calories 70 Fat 3g
Protein 8g Cholesterol 15mg
Carbohydrates 3g Sodium 190mg
Fiber 1g Saturated Fat 1g
Sugars 2g



  • 1 (8-ounce) package JENNIE-O® Uncured Turkey Bacon
  • 1 tablespoon vegetable oil
  • ½ cup finely chopped red pepper
  • ½ cup finely chopped green pepper
  • 1 cup thinly sliced mushrooms
  • 1 cup finely chopped asparagus
  • 2 cups egg substitute or 8 eggs
  • ¼ cup milk
  • 1 tablespoon chopped fresh parsley
  • 1 cup shredded low-fat Swiss cheese
  • ? cup thinly sliced green onions




  • 1Heat oven to 350°F. Mist 12 muffin cups with cooking spray. Cook turkey bacon as specified on the package. Cut into
  • 2½-inch pieces and set aside.
  • 3In large skillet over medium-high heat, add oil, red and green pepper, mushrooms and asparagus. Cook 5 minutes,
  • 4stirring occasionally, until vegetables are cooked.
  • 5In large bowl, whisk eggs, milk and parsley until well mixed. Stir in bacon, cheese, mushroom mixture and green onions.
  • 6Spoon mixture into muffin cups, filling approximately ¾ full. Bake 20 minutes or until set.

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