Turkey Bacon & Spinach Frittata

December 11, 2015 0 Comments

Turkey Bacon & Spinach Frittata

Well hello again Dudes n' Grrrls. It's your friendly neighborhood Buff Dude back with another delicious kitchen recipe. This time we'll be making Turkey Bacon & Spinach Frittata, or as we like to call it "Breakfast Pizza". Ready dudes? Let's do this.

  • 6 Slices Turkey Bacon (we used thick sliced)
  • 8 c. Raw Spinach (229g)
  • 4 Whole eggs
  • 8 Egg Whites (1cup or 243g)
  • 3T milk (39g)
  • 2 small Shallots/ minced
  • Salt & Pepper to taste
  • 1/2 c Cheddar Cheese/shredded

 Chop up your bacon and fry it till its crispy. Set it aside on a plate covered with paper towels to soak up any grease.

Next mince your Shallots. ( They have a sweeter and milder taste than onions. You can use onion if you want.)

In a large pan, over medium heat, sauté the Shallots in about 1 t. Oil. Stirring frequently.  Just as they start to pearlize add your spinach. It looks like a lot but it will wilt down quite a bit. Stir and fold to cook all the spinach. 

Wisk together your whole eggs, egg whites and milk until it's light and  frothy. 

Gently pour the eggs over your spinach and use your spoon to carefully incorporate it all in then sprinkle the bacon over that and give it a light stir and leave it alone.

Your heat is still on and as soon as you see the sides start to set (become firm) that's when you want to put it in the oven.
OPTIONAL: You can sprinkle the cheddar cheese over the top right before you put it in the oven.
Bake at 450 for 12 to 15 minutes.

Let it set for a few minutes before you cut into it.

We cut this into 4 servings ( 144g per serving)
One serving Without Cheese.
  • Cal.          216
  • Fat.          8.5g
  • Carb.       6.25g
  • Sugar.     3.5g
  • Protein.   25.75

One serving With Cheese.
  • Cal.            243
  • Fat.            11.25g
  • Carb.         6.25g
  • Sugar.       3.5
  • Protein.     28g

This would be a GREAT Sunday Brunch. Serve it with toast, fruit, yogurt....The options are endless.

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