On those days when you know that you’re going to be running around like a chicken with its head cut off, you need to make this dish. Frittatas are a great vehicle for whatever ingredients you have on-hand and can be enjoyed for breakfast, lunch, or dinner. Did I mention it’s also a one-pot meal?
I realized many years ago during my weight loss adventures if I substituted egg whites for whole eggs in my omelettes and frittatas that I could have more gluttonous ingredients so I would not feel so deprived. For this particular frittata I have included all my guilty pleasures…bacon, potatoes, and cheddar cheese. Yes, you read that correctly. However, I also had to balance it out by adding a bunch of spinach (literally one whole bunch). This recipe proves you can have anything you want…in moderation!
Bacon, Potato, Spinach, and Cheddar Frittata
Makes 1 serving
1 Frittata = 8 Points Plus
Prep Time: 10 minutes
Total Time: 17 minutes
- ½ slice of bacon, sliced
- 2 scallions, sliced
- 1 small red potato, thinly sliced (about 3.5 oz)
- 1 bunch of spinach (about 1.5 cups), chopped
- 1 tsp garlic oil (or olive oil)
- 4 egg whites, beaten
- ½ ounce white cheddar cheese, cubed
Preheat oven to 350°F. Add sliced bacon to a non-stick pan on low heat. Cook until crispy. Remove bacon and place onto a paper towel–lined plate. Keep bacon grease in pan (only comes out to ½ tsp).
Turn the heat up to medium and add the scallions to the bacon fat. Cook for 1 minute. Add the potato slices and season heavily with salt and pepper. Cook the potato slices until golden brown and cooked through, about 7 minutes.
Add the chopped spinach.(There will be a lot of spinach…don’t worry!) The spinach will eventually wilt down to half the amount. You can add a lid to the pan to speed up the wilting process. Season again with salt and pepper.
After all the spinach has been wilted, add 1 tsp of garlic oil to the spinach and potato mixture and add the eggs whites. Add the cubed cheddar cheese and reserved bacon and stir the egg whites a few times just to incorporate all the ingredients together. Let the frittata cook for 2-3 minutes to set on the bottom without stirring. Then put the pan into the oven and cook for another 3-4 minutes until the egg whites are cooked through. Serve immediately or at room temperature.