Spinach + Bacon Frittata
Spinach + Bacon Frittata
Frittatas are one of the most versatile foods in that you can pretty much add any veggies to them, and they do well for breakfast, lunch, or dinner, equally. However, I’ve always found that it’s one of those things that’s easier said than done, and getting the right base is the hardest part, especially when you are avoiding dairy. After all, a little “cheesy” factor can go a long way in a frittata. What I do here, and in every frittata I make, is blend nutritional yeast with coconut creamer (or canned coconut milk) so that the dish has plenty of healthy fats, and just a touch of richness, without the use of cream or cheese. You will be amazed with the results, trust me.
I’m a creature of habit, and my intention is to share with you the recipes that I actually eat all the time to feel really freaking good. So, naturally, I’m sharing the exact ingredients I use to make our weeknight dinner frittata. For us, this is spinach, shallots, mushrooms, and of course, bacon, but you could use kale and chicken, or any combo you like. We typically make a big batch of bacon for Sunday brunch and use the leftovers for snacks and meals throughout the week. Bacon is good for you, but only if you buy organic and without nitrates/nitrites. If you are an active person who eats clean, you need more sodium than you think because you aren’t getting it from processed foods (this is typically the biggest complaint about bacon). Having said that, if you are avoiding bacon or pork for any reason, use something else or omit it altogether. It will still be amazing.
In our house, we end up eating this pretty much every Monday or Tuesday night along with roasted sweet potatoes. It’s the perfect weeknight dinner. Sometimes, I will double the recipe so that we have leftovers for breakfast or lunch, too. You simply cannot go wrong! The combination of eggs plus a couple of egg whites makes this dish incredibly high in protein and extra fluffy from the whites. You know you are getting your veggies in with a box of spinach and mushrooms, too. Filling but not too heavy is what we are aiming for, and this one nails it.
Great with sweet potato fries, wine optional
INGREDIENTS
Serves 2
1/2 of a shallot, chopped
5 oz mushrooms, chopped
5 oz spinach (1 box)
1/3 cup nutritional yeast
1/3 cup coconut creamer or canned coconut milk
8 eggs - 6 whole eggs and 2 whites
3 pieces of cooked bacon, chopped or broken into pieces (not too small, you want to enjoy the bite)
2 tsp. Olive oil
Salt and pepper
Optional: fresh basil, dill, or any herbs you have on hand
DIRECTIONS
1. Combine the nutritional yeast and coconut milk/creamer in a mixing bowl and stir together until well-mixed.
2. Heat over to 375 degrees
3. Add the eggs and whisk, then add your chopped herbs and bacon
4. Heat a 10-inch skillet over low-medium and add the olive oil
5. Once hot, add shallots and mushrooms to the pan. Cook, stirring occasionally, for approximately 5 minutes.
6. Add the spinach by the handful and cook until soft.
7. Make sure the veggies are spread evenly over the pan, they will form a layer, then add your egg mixture on top.
8. Place your pan, carefully, into the oven and bake for 15 minutes, until set. Let it cool for a few minutes, and enjoy!
