Frittata Florentine
I've always loved getting frittata when we eat breakfast or brunch out, but I had never made one at home until now. As it turns out frittata is just Italian for omelet! LOL I was intimidated for no reason at all! This was quick, easy, and made for a beautiful presentation, and as an added plus I used all liquid eggs whites in mine which made it low calories and fat, but don't worry friends I made up for it by using real bacon. But you can certainly use turkey bacon to keep on track with your health goals!
Ingredients
Instructions
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Step 1
Preheat broiler, meanwhile in a small bowl, whisk the first 4 ingredients.
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Step 2
In an 8-in. ovenproof skillet, heat the oil over medium-high heat. Add onion, red pepper and bacon; cook and stir 4-5 minutes or until onion is tender and bacon is cooked through. Reduce heat to medium-low; top with spinach. Gently press the spinach down into the skillet to wilt it down a little.
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Step 3
Pour in the egg mixture. As the eggs set, push cooked portions toward the center, letting uncooked eggs flow underneath; cook until eggs are nearly thickened. Remove from heat; sprinkle with cheese.
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Step 4
Broil 3-4 in. from heat 2-3 minutes or until eggs are completely set. Let stand 5 minutes. Cut into wedges.
Note
This recipe is four servings and according to Taste of Home each serving, when made with turkey bacon, has only 176 calories!
