Bacon, Potato, Spinach, and Cheddar Frittata


On those days when you know that you’re going to be running around like a chicken with its head cut off, you need to make this dish. Frittatas are a great vehicle for whatever ingredients you have on-hand and can be enjoyed for breakfast, lunch, or dinner. Did I mention it’s also a one-pot meal?

I realized many years ago during my weight loss adventures if I substituted egg whites for whole eggs in my omelettes and frittatas that I could have more gluttonous ingredients so I would not feel so deprived. For this particular frittata I have included all my guilty pleasures…bacon, potatoes, and cheddar cheese. Yes, you read that correctly. However, I also had to balance it out by adding a bunch of spinach (literally one whole bunch). This recipe proves you can have anything you want…in moderation!

Bunch o' Spinach

Bunch o’ Spinach


Bacon, Potato, Spinach, and Cheddar Frittata

Makes 1 serving

1 Frittata = 8 Points Plus

Prep Time: 10 minutes

Total Time: 17 minutes

  • ½ slice of bacon, sliced
  • 2 scallions, sliced
  • 1 small red potato, thinly sliced (about 3.5 oz)
  • 1 bunch of spinach (about 1.5 cups), chopped
  • 1 tsp garlic oil (or olive oil)
  • 4 egg whites, beaten
  • ½ ounce white cheddar cheese, cubed

Preheat oven to 350°F. Add sliced bacon to a non-stick pan on low heat. Cook until crispy. Remove bacon and place onto a paper towel–lined plate. Keep bacon grease in pan (only comes out to ½ tsp).

Fry Scallions in Bacon Fat

Fry Scallions in Bacon Fat

Turn the heat up to medium and add the scallions to the bacon fat. Cook for 1 minute. Add the potato slices and season heavily with salt and pepper. Cook the potato slices until golden brown and cooked through, about 7 minutes.

Crispy Potatoes

Add the chopped spinach.(There will be a lot of spinach…don’t worry!) The spinach will eventually wilt down to half the amount. You can add a lid to the pan to speed up the wilting process. Season again with salt and pepper.


Pouring Egg Whites

After all the spinach has been wilted, add 1 tsp of garlic oil to the spinach and potato mixture and add the eggs whites. Add the cubed cheddar cheese and reserved bacon and stir the egg whites a few times just to incorporate all the ingredients together. Let the frittata cook for 2-3 minutes to set on the bottom without stirring. Then put the pan into the oven and cook for another 3-4 minutes until the egg whites are cooked through. Serve immediately or at room temperature.




2 thoughts on “Bacon, Potato, Spinach, and Cheddar Frittata

  1. Looks really yummy Morgan! I like your suggestions to make this diet-friendly and I especially like the pictures! Not everyone knows what something should look like before you add the next step. Hope all is well with you and your fam.

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