Wednesday, January 19, 2011
Spinach, Bacon and Gruyere Frittata
Makes: 4 servings
Prep time: 20 minutes
Cook time: 19 minutes
2 slices of turkey bacon
3 teaspoons olive oil
½ cup thinly sliced shallots
2 packed cups baby spinach
6 large eggs
2 large egg whites
1 tablespoon low-fat milk
1/8 teaspoon freshly ground black pepper
Pinch of Salt
Pinch of Ground nutmeg
½ cup grated Gruyere
1. Cook the bacon in a 10-inch skillet over medium heat until crisp, 3-4 minutes. Transfer bacon to a paper-towel and wipe drippings from skillet
2. Add 1 tsp of olive oil and shallots to skillet; sauté until soft and slightly golden, about 3 minutes. Add the spinach and sauté until wilted, about 1 minute; transfer to a plate and let cool.
3. Preheat the broiler. In large bowl, whisk together the eggs, egg whites, milk, black pepper, salt, nutmeg, bacon, and 5 tablespoons of the Gruyere. Return skillet to the stove; add remaining olive oil. Pour in the egg mixture, stirring to distribute bacon. Arrange spinach and shallots over the top. Reduce heat to medium low and cook, without stirring until edges begin to set, about 3 minutes. Cover and continue cooking 5 minutes longer or until eggs is almost set.
4. Sprinkle remaining Gruyere over the top and place the frittata under the broiler until eggs are set and top is golden and lightly puffed, 2-3 minutes. Remove from broiler. Run a knife around the edges to loosen, and then slice into wedges.
Nutrition Facts per serving : 248 calories, 18g Protein, 6g Carbohydrate, 17 g Fat, 1g fiber