Wednesday, January 18, 2012

Lightened up onion and bacon frittata

Frittatas are relatively simple to make, extremely versatile and perfect for breakfast, lunch or dinner!  By swapping out some of the eggs for egg whites and using fat free milk, I've lightened up this dish for a delicious guilt-free dinner.
List of ingredients:

2 strips bacon chopped
1 tbsp olive oil
2 small onions sliced very thin
3 eggs
4 egg whites
1/4 cup fat free milk
1/4 tsp chopped fresh thyme
1 tsp chopped chives
1/4 tsp black pepper
1/2 tsp salt
2 tbsp ground parmesan cheese divided
1 small tomato sliced razor-thin

Preheat oven to 350

In a cast-iron skillet (or oven-proof frying pan) brown the bacon until very crisp.  Remove bacon from pan and drain on paper towels.  Add the olive oil to the skillet, and add the onions.  Lower the heat and caramelize the onions very slowly for about 15-20 minutes.  Meanwhile in a large bowl, whisk together the rest of the ingredients except tomatoes, and one tbsp of the parmesan.

When the onions are lightly browned, add the bacon and pour over the egg mixture.  Quickly distribute the ingredients evenly around the pan, and let it be.  Cook over medium heat for about 5 minutes, or until the egg begins to set around the edges.  Lay the tomato slices over the top and sprinkle on the remaining cheese.

Bake for about 10 minutes, or until the egg has set.  Test by pressing lightly in the center of the frittata.  If the egg springs back, it's done!

Allow the frittata to cool to almost room temperature before slicing and serving.

Enjoy!  I did.  If I didn't have to save some for Matt when he gets home, I would have eaten the whole thing myself....

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