Low-Carb Mini Frittata for Two with Bacon, Green Onions, and Feta

Ingredients

• 3 eggs
• 1 T milk, half and half, or cream
• Spike seasoning to taste
• Fresh ground pepper to taste
• 2 slices bacon
• 2 T sliced green onion
• 1 tsp. butter or olive oil
• 2 T crumbled Feta

Directions

1. A 9″ non-stick omelet pan will make this easiest. In a small bowl, whisk together the eggs, milk, and Spike. Skip the salt here, since the bacon and Feta bring enough on their own.
2. Set the bacon on a plate between paper towels and microwave it until it is quite crisp, about 3 minutes.
3. While the bacon is cooking, warm the olive oil in the omelet pan. Add the green onions, lower the heat, and cook for 2-3 minutes, just until they begin to soften without taking on color.
4. Press the bacon with paper towels to soak up as much grease as you can, then crumble it into the pan. Cook for 1 minute more.
5. Pour the egg mixture over the bacon and onions, then scatter the crumbled Feta on top.
6. Leave the heat low, put a lid on the pan, and cook for about 10 minutes. The frittata is ready when the eggs are set but still look a little moist, the Feta has softened and melted, and the eggs have risen a bit.
7. Switch off the heat and let the eggs rest one minute. Add a little freshly ground pepper over the top, then enjoy.