Bacon, Spinach & Cheese Frittata
2017-05-05 09:47:18
Serves 4
A great recipe from the Celiac Disease Foundation (celiac.org)
Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Nutrition Facts
Serving Size
196g
Servings
4
Amount Per Serving
Calories 345
Calories from Fat 220
% Daily Value *
Total Fat 25g
38%
Saturated Fat 11g
54%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 10g
Cholesterol 339mg
113%
Sodium 1052mg
44%
Total Carbohydrates 5g
2%
Dietary Fiber 1g
3%
Sugars 2g
Protein 25g
Vitamin A
42%
Vitamin C
45%
Calcium
23%
Iron
11%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
- 1 Tablespoon olive oil
- 1/3 Cup Yellow Onion thinly sliced
- 6 Ounces Jones Dairy Farm Canadian Bacon sliced
- 6 Large Eggs
- 1/4 Cup Heavy Cream or half and half
- 1 Cup Fresh Baby Spinach wilted
- 1/2 Cup Red Pepper Strips roasted, well drained, diced
- 1/2 Teaspoon Salt
- 1/4 Teaspoon Black Pepper
- 3/4 Cup Swiss Cheese reduced fat, shredded
Instructions
- Pour olive oil into a 10" nonstick skillet over medium heat. Add sweet onions; cook 1 minute.
- Add Canadian Bacon; cook 3 minutes or until onions are tender, stirring frequently.
- Meanwhile, in a large bowl, beat eggs with heavy cream or half and half.
- Stir mixture into cooked Canadian Bacon mixture in skillet; mixing well.
- Cook 8 minutes or until bottom of frittata is golden brown, lifting edges with a spatula to allow uncooked eggs to flow to bottom of frittata.
- Top with cheese and place skillet under the broiler or in a hot oven until center is set and cheese is melted. Cut into wedges.
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