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!
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.