Guilt Free Spinach Goat Cheese Turkey Bacon Frittata

Frittatas are one of my favorite things to make, mostly because you really can’t mess it up and once you learn the technique behind making a frittata you can totally throw whatever you have on hand for a quick and easy dinner, lunch, breakfast or my favorite of all brunch!

I like to think of a frittata as glorified scrambled eggs.  It is different from a omelet because you do not fold it over into the classic half moon omelet shape and instead of having the egg wrapped around your filling, the filling ingredients are mixed into the frittata. Typically any combination of cheese, meat & veggies make for delicious frittatas.  Some of my favorite combinations are:

• Sausage, Peppers, Onions, Scallions & Cheddar
• Potatoes, Mushrooms, Asparagus, Shallots, Gruyere & Parmesan
• Green Chiles, Tomatoes, Corn, Onion & Chorizo
• Sun dried Tomatoes, Chicken, Artichokes, Basil, Mozzarella & Parmesan
• Whatever you have in the vegetable crisper that may go bad soon or veggies left from last nights meal 🙂

Jut a few tricks when you are making your master piece frittatas:

• For fluffier more souffle-like eggs try beating the egg whites separately to incorporate some air and folding them in with beaten egg yolks.  You can also add some whole milk to incorporate more air bubbles and a little creaminess but not too much, you don’t want a runny frittata right?
• Go a little heavier on the salt and seasoning with the veggies since they will be mixed in with the eggs.
• Make sure you use a oven safe pan because the frittata is finished in the oven and use a mixture of butter & oil so as to prevent sticking and to prevent the butter from burning.
• Pre-cook the meat and veggies before adding in the egg mixture
• Try using room temperature eggs. Warm them quickly by placing them (shell on 🙂 in warm tap water.  Warmer eggs incorporate easier and helps prevent toughness in the eggs.
• For reduced guilt and low calorie versions, its super easy to use egg substitute or replace with egg whites.

Guilt Free Spinach Goat Cheese Turkey Bacon Frittata

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Allergy

Egg, Milk

Ingredients

• 1 cup Egg Substitute (Egg Beaters,)
• 4 Eggs (Separate Egg Whites from Yolks)
• 1 tablespoon Butter
• 3 tablespoons Coconut Oil
• 1/2 Medium Sweet Onion (Diced)
• 2 cups Fresh Spinach
• 6 Slices Turkey Bacon (Diced)
• 2 cloves Garlic (Minced)
• 1/4 cup Whole Milk (Cream, Reduced Fat Milk)
• 1 cup Goat Cheese Crumbled
• 1 teaspoon Cayenne Pepper
• 1 1/2 teaspoon Chopped Fresh Thyme
• 1 tablespoon Chopped Fresh Parsley
• Salt & Pepper to Taste

Directions

Step 1

Preheat oven to 350 degrees. In a oven safe skillet or cast iron skillet, over medium hear render down turkey bacon. Add butter, coconut oil, garlic & onions and cook for 5-6 minutes under the onions are softened.

Step 2

Add the spinach and let them cook down for a few minutes. Salt & pepper to taste. The seasoning should taste strong but not unbearable.

Step 3

In a medium bowl, whisk the separated egg whites until light. In another small bowl beat the egg yolks & milk with the egg substitute. Gently fold the egg whites into the egg yolks. Add the parsley, thyme & cayenne and mix lightly.

Step 4

Pour the egg mixture into the skillet and reduce heat to low. Cook on the stove top for 8-10 minutes just until the edges start to firm.

Step 5

Evenly top the mixture with the crumbled goat cheese and transfer into the oven for another 15-20 minutes or until the inside is no longer runny. Remove to cool and serve cut in pie shaped wedges.