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Today's Special: Turkey Bacon, Spinach & Egg White Frittata

Today's Special: Turkey Bacon, Spinach & Egg White Frittata

Eggs are making a serious comeback as more and more chefs are using them in dishes outside of breakfast. I never understood why eggs were considered an ingredient basically for breakfast. They are as versatile as potatoes and can be prepared in many different ways, so why only eat them in the morning? Frittatas make a healthy and delightful egg-based dinner packed with protein and vegetables. Throw in some whole grain wheat toast or a crisp green salad dressed with a light vinaigrette, and a glass of wine and dinner is served! This recipe is super healthy made with egg whites, fat free milk, and turkey bacon. However if you aren't watching your weight by all means use the whole egg (to me the yolks are the best part!), regular milk, and smoky pork bacon. To celebrate eggs in all their delicious glory,

Turkey Bacon, Spinach & Egg White Frittata
From The Ultimate New York Diet: The Fastest Way to a Trimmer You! by David Kirsch

Nonfat cooking spray
1 cup fresh spinach, stems removed
11 egg whites
1 whole egg
1/4 cup fat-free milk
4 strips of turkey bacon, cooked and crumbled
Salt and pepper, to taste

  1. Heat a large ovenproof skillet over medium-high heat and coat with cooking spray.
  2. Sauté spinach 2 to 3 minutes; set aside.
  3. In a large bowl, whisk together egg whites, whole egg and milk. Mix in spinach, bacon and salt and pepper.
  4. Preheat broiler.
  5. Pour egg mixture into skillet, cover and cook 10 minutes, until top is set.
  6. Place skillet under broiler for 3 minutes until frittata is golden brown.

Serves 6.

Per serving: 68 cal.; 9 g pro.; 1 g carb.; 3 g fat (1 sat., 1 monounsat., 1 polyunsat.); 44 mg chol.; 338 mg sod.; 0 fiber; 0 sugar; 37 percent calories from fat.

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