Ever since starting my low-carb journey, I never cease to be amazed at how many fun things you can put into a crustless breakfast quiche and end up with a MUCH tastier result than expected when starting out. And often much better than my doubting husband, picky eater that he is, likes to admit. :) This morning when I opened up the refrigerator, I saw I had one turnip smiling up at me, right on the front of the shelf, and it seemed to be saying “Eat me, Eat me”. A visual image of the talking plant, Audrey, in the campy musical “Little Shop of Horrors” came to mind. :) Thought I’d accommodate the little guy! :) This was very much like a hash brown and bacon quiche! No turnip taste at all. Really tasted like potatoes were in this! This recipe is Induction friendly.
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3 eggs, beaten
2 oz. onion, chopped
4 slices bacon, coarsely chopped
1 small turnip, peeled and grated (about 2-2½ oz.)
DIRECTIONS: Preheat oven to 350º. In a non-stick skillet, cook bacon over med-high heat until nearly done. Add onion to the residual grease and saute until union is softening a bit. Add grated turnip and saute, stirring often until it is tender. Beat eggs and evenly pour over flavor ingredients and pop into preheated 350º oven for about 15 minutes or until set in the center.
NUTRITIONAL INFO: Makes 2 servings, each contains:
18.9 g fat
5.7 g carbs, 2 g fiber, 3.7 g NET CARBS
16.35 g protein
545 mg. sodium
49% RDA vitamin B12, 21% copper, 22% iron, 36% phosphorous, 38% riboflavin, 63% selenium, 20% zinc, and 315 mg potassium