Low Carb Frittata

Serves 3-4 (depending on how many eggs you use and how large you prefer your serving to be)

Ingredients:

4 bacon slices, cooked crisp and crumbled (save the pan with grease!)

3 small/medium turnips, peeled and dices small

Sprinkle of garlic powder

1/2 C. fine chopped onion

1/2 c. fine chopped red bell pepper

2 garlic cloves, minced

3/4-1 cup shredded cheese (swiss, gryere, or whatever your favorite is!)

6-8 eggs (2 per serving)

Dash of heavy whipping cream

salt and pepper as desired

Preheat oven to 375. Butter 3-4 serving dishes (I use 3, 6-oz oval ramekins, using 6 eggs and 3 servings), set aside.

Cook up bacon in a skillet to crispy, cool on paper towels and crumble. Set aside.

Add turnips to hot bacon grease, sprinkle with a little salt, pepper and garlic powder. Cook stirring often, allowing to brown on all sides and become "just" fork tender, toss in onions, bell peppers and garlic, saute a 2-3 minutes, remove from heat.

Use a slotted spoon to evenly divide turnip mixture between baking dishes. Sprinkle with the reserved and shredded cheese. Make sure to divide bacon and cheese evenly between your baking dishes.

In a medium bowl, whisk together eggs, whipping cream, 1 Tbsp. of water, and salt and pepper as desired. Spoon egg mixture evenly into prepared dishes. Bake for 18-20 minutes or until set. Cool slightly before serving.