Preheat the grill.
In a bowl, beat together the eggs, milk, 1 tsp salt and 1/2 tsp pepper. In an ovenproof frying pan over medium heat, warm the olive oil. When the oil is hot, add the vegetables to the pan and saute until tender and beginning to brown, about 3 minutes. Scrape the vegetables unto a plate and set aside.
Using the same pan over a medium heat, cook the chopped bacon until crisp, about 5 minutes. Return the vegetables to the pan and spread in an even layer. Pour in the egg mixture evenly around the pan and cook without disturbing until the egg mixture sets, about 5 minutes.
Transfer the pan to the oven and grill until golden brown, about 3 minutes. Remove from the oven and sprinkle the Parmesan over the top, then return to the oven and grill for 1 minute longer to melt the cheese. Sprinkle with parsley, if using. Cut into wedges or scoop from the pan and serve straight away.
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|Serving Size: 1 Serving (101g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 189 (78%)|
|Amt Per Serving||% DV|
|Total Fat 21g||28 %|
|Saturated Fat 6.8g||34 %|
|Monounsaturated Fat 9.3g|
|Polyunsanturated Fat 2.4g|
|Cholesterol 259.2mg||80 %|
|Sodium 365.7mg||13 %|
|Potassium 186mg||5 %|
|Total Carbohydrate 1.4g||0 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 1.2g|
|Protein 11.9g||17 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 242
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