Artichoke and Bacon Frittata
If you know me well then we are all aware of my love for artichokes! I either have canned, marinated or fresh handy! My granddaughter Brooke and I made this delicious breakfast together and she even decorated the plate with flowers from my garden! I just love that I am creating memories with her as I did with my nana! My Artichoke and Bacon Frittata is a great paleo recipe and also gluten free!
Ingredients
- 1 tablespoon olive oil, melted coconut oil or butter
- 4 artichokes from can
- 4 slices bacon, cooked and crumbled
- 6 large eggs
- 1/2 teaspoon lemon juice
- 1 teaspoon dried basil
- 1/2 teaspoon dried parsley
- 1/4 teaspoon red pepper flakes (optional)
- 1 teaspoon salt
- 1/2 teaspoon pepper
Directions
Preheat oven to 350 degrees. Take an 8 inch baking dish and brush with olive oil or coconut oil.
Take artichokes from the can and press into a paper towel then chop on your clean board then toss into a bowl.
In a sauté pan over medium-high heat cook your bacon until crispy then chop and add into the bowl with artichokes.
In a medium mixing bowl whisk eggs, add in lemon juice, basil, parsley, red pepper flakes, salt and pepper. Combine well then toss in artichokes and bacon.
Pour into your prepared baking dish and bake for 20 minutes.
Top with left over artichokes from the can and any extra bacon or fresh herbs!
Note: I topped with chopped artichokes, bacon and avocado! Super yummy