Bacon, Potato, Spinach, and Cheddar Frittata

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.

IMG_2990

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.

Mmm...Bacon

Mmm…Bacon

Elegant and Easy Weeknight Supper

I know the past few recipes I shared had a laundry list of ingredients, so I wanted to come up with a meal this time around that had less ingredients and shared some “crossover ingredients” (ingredients used in both recipes) that was also really satisfying and delicious.

I found this meal to be like an updated classic of sautéed chicken with mashed potatoes with a little more sophistication and it took no time at all.

Sautéed Chicken Paillards with Grape Sauce

Makes 1 serving

1 serving = 6 Points Plus

  • 1 tsp vegetable oil
  • 6 oz chicken breast, cut into thin slices (paillard)
  • 1 small shallot, minced
  • ¾ cup red seedless grapes, cut into half (can also use green grapes)
  • ½ cup of chicken broth
  • 2 sprigs of thyme
  • 1 tbsp sherry vinegar (feel free to substitute with sherry wine)

Cut the chicken breast into thin slices or paillards. Season liberally with salt and pepper. Heat your sauté pan over medium-high heat and add the oil. Sauté the chicken for approximately one minute on each side and then set aside (chicken will not be cooked through, don’t worry).

Turn the heat down to medium and add the shallot. Season with salt and pepper. Then add the grapes and sauté for another 2 minutes or until slightly wilted. Add the chicken broth and thyme and reduce by half.

Add the sherry vinegar and the chicken breasts to the pan and cook until the sauce has thickened slightly and the chicken is cooked through.

Cauliflower and Potato Mash

Makes 3 servings

1 serving = ¾ cup = 4 Points Plus

1 head of cauliflower, cut into florets

12 oz Yukon gold potatoes, cut in half (leave skins on)

2 garlic cloves, cut in half

1 cup skim milk

4 sprigs of thyme

1 ½ tbsp of Smart Balance Light Buttery Spread with Flax (you can use real butter if you prefer)

I never use the microwave to cook food. I actually didn’t even own a microwave for 2 years. However, I recently discovered that steaming some vegetables works really well in microwave, especially cauliflower. I place my florets in a large bowl (microwave safe) with about 2 tbsp of water. Season the cauliflower liberally with salt and pepper. Wrap the bowl in plastic wrap and cook for about 8-9 minutes or until cauliflower is very tender, checking every 4 minutes. When cooked through, drain water and set aside.

In a separate pot, add potatoes and garlic and cover with COLD water. Season very liberally with salt and bring pot up to a boil. Cook until potatoes are tender. In a separate small pot, add thyme and milk and bring up to a simmer and let the thyme infuse into the milk.

When potatoes are cooked through, drain the water and place back into the pot (make sure you add the garlic as well). Stir potatoes and garlic until the water has evaporated and they look very dry. Add your steamed cauliflower and milk (without the thyme) and begin to mash. Towards the end of the mashing, add your Smart Balance Light Buttery Spread with Flax and season again with salt and pepper.

I like to serve the chicken and potatoes with a simple green vegetable. In this case, it was garlicky sautéed spinach with lemon. The chicken is simple enough to make everyday but also elegant enough for company and if you have grapes lying around in your frig it’s an easy dish to throw together. And don’t skip out on the sherry vinegar; the acidity brings out the sweetness of the grapes.

The cauliflower and potato mash was the biggest surprise of all. I love the texture of potatoes with the skins on and the pieces of cauliflower added another dimension. If you drain your cauliflower properly and dry your potatoes out after they have been cooked you will end up with a fluffy and rich tasting side dish. Enjoy these dishes sometime this week, you won’t be disappointed!

Owww...how elegant!