AVOCADO, BACON, AND CHILE FRITTATA

Inspired by the flavors of Mexico, this protein-packed frittata is wonderful lingered over on a lazy morning. You can make it ahead and store it in the refrigerator for up to two days.

PER SERVING: 525 CALS | 41.6G FAT | 15G SAT FAT | 8.8G CARBS | 1.5G SUGARS | 2.5G SALT | 4.8G FIBER | 23.5G PROTEIN

SERVES: 4 PREP: 15 MINS COOK: 14 MINS

1 tablespoon vegetable oil

8 bacon strips, coarsely chopped

6 eggs, beaten

3 tablespoons heavy cream

2 large avocados, peeled and sliced

1 red chile, seeded and thinly sliced

½ lime

sea salt and pepper, to taste

1    Preheat the broiler to medium. Heat the oil in an 8-inch ovenproof skillet over medium heat. Add the bacon and cook, stirring, for 4–5 minutes, or until crisp and golden. Using a slotted spoon, transfer to a plate lined with paper towels. Remove the pan from the heat.

2    Pour the eggs into a bowl, add the cream, and season with salt and pepper, then beat. Return the pan to the heat. When it is hot, pour in the egg mixture and cook for 1–2 minutes, without stirring. Sprinkle the bacon and avocado on top and cook for an additional 2–3 minutes, or until the frittata is almost set and the underside is golden brown.

3    Place the frittata under the preheated broiler and cook for 3–4 minutes, or until the top is golden brown and the egg is set. Sprinkle with the chile and squeeze the lime juice over the top. Cut into wedges and serve.

COOKING BACON

The soft texture of the frittata works best with really crispy bacon. To achieve this, cook the bacon over medium heat until it has a dark golden color, then remove it from the pan and drain on paper towels.