What's red & green and full of protein & fiber to fuel all your last-minute holiday preparations? THIS!
Merry Christmas and Happy Holidays, Fat Loss Foodie friends!
- Leslie Ann
Serves 2-3 [Adapted from Giada de Laurentiis, "Everyday Italian"]
4 large eggs
1/2 c. egg whites
2 Tbs. half & half
1 tsp. of butter
1 tsp. of olive oil
1 bag of baby spinach, wilted
1 tomato, seeded and diced
4-5 slices of Applewood smoked bacon, fried, drained and coarsely chopped
1/2 c. Trader Joe's Swiss & Gruyere Shredded Cheese
1/2 tsp. salt
1/4 tsp. black pepper
1. Preheat the broiler.
2. Whisk the eggs, egg whites, half & half, 1/2 tsp. salt, and pepper in a medium bowl to blend. Set aside.
3. Heat the oil and butter in a 9 1/2-inch-diameter nonstick ovenproof skillet over medium-high heat. Add the wilted spinach, chopped tomato, and chopped bacon and saute until heated through, about 2 minutes. Season lightly with salt & pepper. Raise the heat to medium-high.
3. Pour the egg mixture over the veggie & bacon mixture and cook for a few minutes until the eggs start to set. Sprinkle with cheese. Reduce heat to medium-low and cook until the frittata is almost set but the top is still runny, about 2 minutes.
4. Place the skillet under the broiler. Broil until the top is set and golden brown on top, about 5 minutes. Let the frittata stand 2 minutes. Using a rubber spatula, loosen the frittata from skillet and slide the frittata onto a plate.