Monday, February 24, 2014

Spinach, Bacon, and Sun Dried Tomato Frittata


We love making and eating Frittatas. In case you have never had one, a Frittata is like an Italian omelette, with  eggs,cheese, vegetables, and perhaps some ham or bacon.  The Frittata is started on the stove top and finished in the oven, in an oven-proof skillet. A Frittata is a great way to use up leftover vegetables, or in this case, leftover bacon.  We got carried away over the weekend, when cooking bacon to wrap around our Valentine Scallops, and had extra cooked bacon to use up. Everything is better with bacon, even turkey bacon.  Unfortunately, this isn't fresh tomato season, or we could have made BLT's. You can tailor this recipe to what you have in your fridge. Frittata's are great for brunch, lunch, or a light dinner with a salad.


This recipe has fresh spinach, cooked and  diced, Turkey Bacon, Sun Dried tomatoes, zucchini, lowfat cheese, and 4eggs, and four egg whites,, and herbs, so this is a healthy dish, low in sodium, and low in fat.  The vegetables are sauteed in Smart Balance as well. You can havve this dish made in about 30 minutes.  The sauteed vegetables with the bacon, and eggs, cooked in a cheesy goodness, make you think that you are eating something much more decadent than it really is.  Shhh! I won't tell!




Spinach, Bacon, and Sun Dried Tomato Frittata
Adapted from Liv Life

Vegetable oil cooking spray
I Tbsp of Smart Balance or butter
1/4 cup onion, finely diced
1 clove, garlic sliced thin
1/3 cup of sundried tomatoes, chopped
1 medium Zucchini, sliced and quartered
4 whole eggs
4 egg whites
1/4 cup grated Asiago or Parmesan
2 tablespoons chopped fresh basil. or 1 tsp dried basil
1/8 teaspoon freshly ground black pepper
1 cup fresh spinach, washed and torn in small pieces
4 slices of cooked bacon or pancetta, chopped  I used Turkey bacon


Heat oven to 425°F. Coat 1 10” ovenproof skillet with cooking spray and set aside. Heat Smart Balance in a skillet over medium heat. Cook onion, garlic, until soft but not brown, about 2 to 3 minutes Stir in zucchini and Sundried tomatoes.  Continue cooking, until just soft. 2-3 minutes.   Remove from heat.  Lightly whisk eggs and egg whites in a large bowl. Stir in cheese, basil, pepper,  spinach, and bacon. Pour the egg mixture into skillet, stir, and bake until puffed and firm in the center, 12 to 14 minutes. 

l linked up my recipe to Brandie@The Country Cook's Weekend Potluck #107
 Stop by and say Hi to Brandie!  

10 comments:

  1. Yes, everything does taste better with bacon. He he. I'm glad you are back to cooking away. Off to a busy start this week, not sure if that is a good sign or a bad one, lol. Hope the weather is getting better over there.
    -Gina-

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    Replies
    1. Gina,
      Yes, funny how that is about bacon:) I'm trying to get back into the swing of things.

      Ho[pe that you have a good week! We are having polar temps again this week. The high on Thursday is supposed to be 13, Yikes. When will it ever end???

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  2. This frittata would make such a nice breakfast.. :)

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    Replies
    1. Medeja,
      A Frittata makes a great breakfast, and healthy, too.

      Delete
  3. This is simply amazing..What a yummy breakfast...Who would say no to this?..you have a wonderful blog ..so happy to follow you..

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    Replies
    1. Gloria,
      Welcome to my blog! Hope to see you soon.

      This is a great breakfast, light and filling.

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  4. What a great lighter frittata! Love it and here's hoping it will get to tomato season soon! Can you believe how cold it's going to be again this week...

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    Replies
    1. Pam,
      I don't see tomato season anytime soon:( However, there lots of other vegies to put in this frittata.

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  5. I can't believe I have never made a frittata before!! This looks fabulous!

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    Replies
    1. Cathleen,
      I had never made frittatas either, until a couple of years ago. All you need is an ovenproof pan, eggs, and veggies. You'll have to try it.

      Delete

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