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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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A protein-and-veggie-packed omelette alternative Eggs get the fancy treatment with this frittata, adapted from Mollie Katzen's Sunlight Café (Hyperion), the latest by the Moosewood Cookbook author. The dish easily feeds a crowd, and because it uses egg whites in place of some yolks, fat content stays within a healthy range. Self added lean turkey bacon for flavor, but it's worth a gobble with or without the meat. Ingredients:
5 slices turkey bacon |
2 cups thinly sliced red potato |
2 cups sliced red onion |
1/2 cup chopped red bell pepper |
2 tsp dried rosemary |
1 tsp salt |
2 tbsp olive oil |
2 cups chopped spinach |
2 tsp minced garlic |
4 whole eggs |
8 egg whites |
1/2 tsp black pepper |
4 oz reduced-fat feta, crumbled |
Directions:
1. Cook bacon until crisp. Let cool. Chop and set aside. In a 10-inch skillet, sauté potato, onion, bell pepper, rosemary, and 1/2 tsp salt in 1 tbsp oil 5 minutes over medium heat. Cover and cook 10 minutes. Stir in spinach and garlic and sauté 1 minute. Remove from heat. Beat eggs and remaining salt in a large bowl. Add vegetables, bacon, black pepper, and feta. Preheat broiler. Place cleaned 10 skillet on a burner over medium heat and add remaining oil. Pour in egg mixture and cook 4 minutes. Move skillet to broiler and broil, uncovered, 3 minutes. Slide onto plate. Cut into 6 wedges and serve hot or cool.
2. Nutritional analysis per serving: 283 calories, 11 g fat (3 g saturated fat), 27 g carbohydrates, 19 g protein Nutritional analysis provided by Self
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