Archive for: Cooking

50/50 Spinach Gruyere Frittata

Recently, I’ve made a nutritional goal of eating more protein.  This is part of the SPELL Fitness Program (which I highly recommend! – www.spellfitness.com).  In that effort, I developed this recipe for a frittata.  The 50/50 comes from half eggs, half egg whites.  Enjoy!

You’ll need:

4 eggs

1 cup of egg whites

Salt and pepper to taste

2 tsp. vegetable oil

3 slices of Canadian bacon, diced

3 slices of Pancetta, rolled and cut into pieces

1 shallot, thinly sliced

5 oz. fresh spinach

1/2 cup finely shredded Gruyere cheese (I highly recommend using a block and shredding it fresh!)

Preheat oven to 425 degrees.  Slice shallot, dice Canadian bacon, and cut Pancetta.  Using an oven safe skillet (I love my Lodge cast iron!), heat oil on medium-high heat and add shallot and meat.  Cook, stirring occasionally, until shallot is translucent.  In the meantime, mix eggs and egg whites in a bowl and add salt and pepper.  Shred the cheese.  When the  shallot is cooked, add in all of the spinach.  It will look full, but continue to stir, it will cook down significantly!  When the spinach is cooked, add in your eggs and cheese and stir to mix.  Allow the edges to cook/set for approximately 2 minutes.  Once the edges are set, transfer pan to oven and continue to cook for 10-12 minutes, or until egg is set in the center.  Remove from the oven, and sprinkle a light layer of Gruyere on top.  Allow to cool briefly and serve warm!  Each quarter contains approximately 222 calories, 13 g of fat, 3.5 carbs, and 21.9 grams of protein.

I used the All Whites egg white brand.  Check the protein and calorie levels of any substitutes you might use.

Set your oven to 425 degrees

Set your oven to 425 degrees

Slice your shallots into manageable bites

Slice your shallots into manageable bites

Dice your meat - here we have Canadian bacon and pancetta - Yum!

Dice your meat – here we have Canadian bacon and pancetta – Yum!

Four eggs and your egg whites

Four eggs and your egg whites

Finely shredded Gruyere

Finely shredded Gruyere

Heat your grease in your oven-proof skillet

Heat your grease in your oven-proof skillet

Cook your meat and shallots just until the shallots turn slightly soft

Cook your meat and shallots just until the shallots turn slightly soft

Add your spinach - it will look like a LOT of spinach, but it will cook down!

Add your spinach – it will look like a LOT of spinach, but it will cook down!

After just a few minutes of stirring your spinach will cook down, seen here.

After just a few minutes of stirring your spinach will cook down, seen here.

Give your eggs a quick stir and pour into your skillet

Give your eggs a quick stir and pour into your skillet

Allow the edges of your eggs to set for about 2 minutes

Allow the edges of your eggs to set for about 2 minutes

Put your skillet in your pre-heated oven and bake!

Put your skillet in your pre-heated oven and bake!

Make sure your frittata is set through and take out of the oven.  Let set for a minute and sprinkle additional cheese on top.  Enjoy!

Make sure your frittata is set through and take out of the oven. Let set for a minute and sprinkle additional cheese on top. Enjoy!

Enjoy!