Bacon and Egg Pie
No crust is necessary for this hearty bacon, egg, and cheese pie enhanced with fresh dill. Topped with tomato slices and Parmesan cheese, this recipe will dress up your brunch table.
Ingredients
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4 slices turkey bacon
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1 teaspoon olive oil
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1/2 of a small red onion, chopped
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2 cloves garlic, minced
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5 large eggs
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5 large egg whites
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1 cup 1% low-fat milk
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2 tablespoons all-purpose flour
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1 to 2 tablespoons chopped fresh dill
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1/2 teaspoon salt
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1/2 teaspoon black pepper
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1 cup (4 ounces) shredded part-skim mozzarella cheese
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2 plum tomatoes, sliced
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2 tablespoons grated Parmesan cheese
Directions
1.
Preheat oven to 350 degrees F. Coat a 10-inch pie plate with cooking spray and set aside.
2.
Cook bacon in a large nonstick skillet over medium heat until browned. Remove from skillet and dice.
3.
Add the oil to the same skillet. Add the onion and garlic and cook, stirring often, 2 minutes or until onion is softened. Transfer to a large bowl.
4.
Add the eggs, egg whites, milk, flour, dill, salt, and pepper and whisk until smooth. Stir in the diced bacon and mozzarella and pour into prepared pie plate. Top with the tomato slices. Sprinkle tomatoes with the Parmesan.
5.
Bake for 42 minutes or until top is golden and a knife inserted in center comes out clean; let stand 5 minutes.
Nutrition information
Calories 143, Total Fat 7 g, Saturated Fat 3 g, Cholesterol 146 mg, Sodium 400 mg, Carbohydrate 6 g, Fiber 0 g, Protein 13 g.
Percent Daily Values are based on a 2,000 calorie diet
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