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!