Saturday, July 23, 2011

Bacon Spinach Frittata

Bacon Spinach FrittataI created this dish to serve at a birthday brunch we hosted for my dad this spring. In fact, this is officially the very first low-carb recipe I wrote. Frittatas are traditionally cooked on the stove top, then finished under the broiler. So while it may be more accurately described as an oven-baked omelet or a crustless quiche, I think "frittata" is more fun to say.

½ lb bacon
½ c diced onion (3 oz)
2 cloves garlic, minced
6 cups fresh spinach, stems removed (7 oz)
12 eggs
½ t salt
½ t pepper
¾ c almond milk
4 oz goat cheese crumbles, divided
  1. Fry bacon until crisp. Drain and crumble, reserving 2 T grease.
  2. Sauté onions in reserved grease over medium high heat until soft, 6-8 min.
  3. Add garlic and spinach, cooking for another 2-3 min or until onions are translucent.
  4. Beat eggs with salt and pepper until frothy. Add milk and beat another 1-2 min.
  5. Fold in bacon, spinach mixture, and half the cheese.
  6. Pour into a well-greased 9-in springform* pan lined with parchment. Sprinkle remaining cheese over the top.
  7. Place springform pan on top of a baking sheet and bake at 400°F for 45 min or until top is golden and a knife inserted into the center comes out clean.
  8. Let frittata cool in pan for 5-10 minutes before removing and slicing. Serve warm or at room temperature.
*NOTE: You can use a standard 9-in round cake pan as well, but the frittata will be more difficult to remove from the pan

Bacon Asparagus Frittata: Substitute asparagus for the spinach. Chop into ½-1" pieces and sauté with the onions.

Nutrition Facts
Serving Size 1 slice
Serving per Recipe 8
Amount per Serving
Calories 234
Total Fat 18.0 g
  Saturated Fat 7.0 g
  Polyunsaturated Fat 2.4 g
  Monounsaturated Fat 7.0 g
Cholesterol 294 mg
Sodium 471 mg
Potassium 331 mg
Total Carbohydrates 2.8 g
  Dietary Fiber 1.0 g
  Sugars 0.2 g
Protein 15.4 g

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