Recipe from Fat Loss Foodies
4 large egg
1/2 c. egg whites
2 Tbs. half and half
1 tsp. butter
1 tsp. olive oil
1 bag of baby spinach, wilted
1 tomato, seeded and diced
4-5 slices of Applewood smoked bacon, fried, drained, and coarsely chopped
1/2 c. Swiss Gruyere shredded
Salt and Pepper
- Preheat the broiler.
- Whisk the eggs, egg whites, half and half, salt and pepper in a medium bowl. Set aside.
- Heat the oil and butter in a 9 1/2 inch diameter nonstick ovenproof skillet over medium-high heat. Add the wilted spinach, chopped tomato, and chopped bacon and saute until heated through about 2 minutes.* Lightly season with salt and pepper.
- Pour the egg mixture over the veggie & bacon mixture and cook for a few minutes until the eggs start to set. Sprinkle with cheese. Reduce heat to medium-low and cook until the frittata is almost set but the top is still runny, about 2 minutes.
- Place the skillet under the broiler. Broil until the top is set and golden brown, about 5 minutes Let the frittata stand 2 minutes before using a rubber spatula to loosen the frittata and slide it onto a plate.
*Note: Use paper towels to drain water from the wilted spinach and diced tomato before reheating.
I had this for brunch on Sunday with a salad and a piece of toast. It was just as good, if not better for breakfast this morning. I'm already thinking about what other veggies to add in next week.