Spinach and Bacon Frittata

13 Dec

I’m a big fan of frittatas. They are full of eggy goodness, with a decent amount of protein and vegetables. This is a fairly big lunch, so I often pair it with something a bit lower in calories – like chicken breast and steamed vegetables – for dinner.

The recipe is from Taste. It’s supposed to serve 4, but as soon as I saw it I was like “nup, this is only serving 2”.

It originally used ham, but I subbed bacon because I like the taste better, and also added mushrooms for variety. You can add pretty much anything to the basic frittata mix. I think I’ll keep the arrangement of the tomatoes for future frittatas though, because I think they are quite striking.

 

Ingredients

  • 6 eggs
  • 1/2 cup pure cream
  • 1/3 cup grated parmesan cheese
  • 2 garlic cloves, crushed
  • 1 bunch English spinach, trimmed, shredded
  • 100g bacon rashers
  • 100g button mushrooms, sliced
  • 250g cherry tomatoes, halved

Method

  1. Preheat oven to 190C. Grease a 6cm deep 19cm square cake pan and line with baking paper.
  2. Chop bacon and fry until lightly browned. Place bacon on paper towels, and fry mushrooms in the remaining bacon fat until done.
  3. Meanwhile, whisk the eggs, cream, cheese and garlic cloves in a medium bowl.
  4. Arrange half the spinach in the prepared pan. Top with half the bacon and mushrooms. Repeat with remaining spinach, ham and mushrooms.
  5. Pour frittata mix over spinach mixture. Top with tomato halves, cut side up.
  6. Bake for 35-40 minutes or until golden and set.

Very Rough Nutritional Guide:
1/2 frittata: 656 calories, 63% fat, 32% protein, 5% carbs 

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4 Responses to “Spinach and Bacon Frittata”

  1. susartandfood December 13, 2011 at 10:04 am #

    Well, yum, just yum. I could eat the picture. Nice post.

    • pamperedhousewife December 13, 2011 at 8:17 pm #

      It’s just gorgeous isn’t it? I love it when food looks as pretty as it tastes.

  2. frugalfeeding December 13, 2011 at 10:43 am #

    That looks incredible and very very pretty! I love it, thanks for sharing the recipe.

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