Well, I guess I was hungry this morning, because I sliced off a portion of my breakfast egg dish before I got my camera out to take a picture! I call this a “pancake” because it was quite thin, with only 3 eggs in it. But then I’m not terribly fond of eggs, so are you surprised? If you prefer more of a frittata, just increase the eggs to 4 or 5. This was prepared with precooked bacon, something I never have around as a rule. I don’t like the taste of precooked bacon so much. But I bought and rendered out a 3# box of bacon ends and pieces this week and these cooked lean crumbled bits of various shapes and sizes I saved for such recipes as this one. Worked out fine in this dish, as it was delicious. This breakfast or brunch dish is suitable for all phases of Atkins and Keto programs. It passes muster for Primal and Paleo diners as well, provided you clarify the butter, of course.
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4 T. unsalted butter
6 medium mushrooms, sliced
2 oz. cooked bacon pieces (weighed after cooking)
3 large eggs, beaten
DIRECTIONS: Preheat oven to 350º. In a 10″ skillet melt the butter over medium-high heat and saute the mushrooms in the pan until tender and no longer bleeding moisture into the pan. Turn off heat. Spread the bacon pieces on top evenly. Drizzle the beaten eggs over the top of the bacon-mushroom mixture, trying to moisten the entire contents with the egg. Pop skillet into 350º oven for about 7-10 minutes or until eggs are just done in the center. Remove from oven and run a spatula under the “pancake” to slide it onto a serving platter. SErve at once.
NUTRITIONAL INFO: Makes 4 servings, each contains:
213 cals, 18.4g fat, 1.37g carbs, 0.27g fiber, 1.1g NET CARBS, 10.9g protein, 382 mg sodium