Protein and veggies

Part of our getting healthy initiative is trying to eat more protein and more veggies.  I decided to make a frittata for dinner tonight.  I looked at a few cookbooks for ideas and then came up with my own invention.  It was quick and easy to fix and delicious.  And healthy – the trifecta!

Spinach, tomato and pancetta frittata

  • 1 oz pancetta, diced
  • 1 shallot, minced
  • 2 plum tomatoes, chopped
  • 1 package baby spinach
  • 5 whole eggs and 1 egg white
  • 1/3 cup grated Parmesan cheese

Preheat oven to 350 and adjust shelves so top shelf is in upper middle.  Use a nonstick oven-proof pan and heat over medium heat.  Cook pancetta, stirring frequently until crisp.  Add shallot and cook stirring, 2 – 3 minutes until soft.  Add tomatoes and stir in.  Add spinach and cook, stirring frequently until spinach is thoroughly wilted (you will probably have to add in two batches.)  Meanwhile, whisk together eggs with 2 tsp water and cheese.  Pour into pan with vegetables.  As edges set, lift egg mixture and allow liquid to slide underneath.  Once eggs are pretty well set, place pan in oven.  Cook 3 – 4 minutes or until set.  Invert onto a plate and serve.  Here it is before the inversion (which went surprisingly well.)

Protein and veggies!

Protein and veggies!

The frittata is a very versatile recipe.  You can put any combination of vegetables, cheese or protein in it.  A great way to use up leftovers in your fridge!

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About emenuplan
I love to cook and love to eat. I work full time and have a family so managing good meals during the week requires organization. I'm hoping to share my weekly menu plans and recipes to make things a little easier for those who want to follow along.

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