Sunday Fritatta

On many Sundays I make a Frittata.  It varies depending on what is in the house, but I always focus on veggies, especially spinach.  Here’s this week’s version (makes 5-6 servings):

1 tbsp olive oil

4 oz. bacon, chopped (I just keep a package in the freezer, and slice across the slices in a chunk, then chop it up)

1 ½ cup sliced mushrooms

1 cup cherry tomatoes, split and seeded (let the juice run out with the seeds)

¼ cup caramelized onions (see separate recipe)

5-6 oz box or bag of organic pre-washed spinach

¼ cup chopped cilantro (optional)

6 whole eggs

6 egg whites (or about ½ – 2/3 cup of pure egg whites from market)

2 oz. milk

1 tsp Dijon mustard

¼ tsp freshly grated nutmeg

1 ½  avocado, sliced (use the other half for rice – see serving suggestion)

6 oz. shredded gouda cheese (I used “Vincent” aged gouda; have also used smoked gouda)

Preheat oven to 375.  Use oven-proof 12” skillet.

Prepare egg mix either while other ingredients are cooking, or beforehand.  You will want to add this as soon as the spinach is wilted.  Mix eggs, egg whites, milk, Dijon and nutmeg, whip lightly with whisk.

Sauté bacon in olive oil in hot pan until almost done, not crisp. Add mushrooms, cook 3-5 minutes until tender and starting to brown.  Spoon or pour off about half the fat remaining in the pan.  Add cherry tomatoes and caramelized onions, warm through, 1-2 minutes.  Add spinach (and optional cilantro), and using tongs, toss quickly to wilt.  As soon as the spinach is wilted, add egg mixture.  Let set for about 1-2 minutes, then, using spatula, lift from bottom to allow liquid eggs above to slide under.  This creates a puffier frittata.  When most liquid is set, remove from heat.  It is ok if there are still uncooked eggs.  Arrange avocado slices in pinwheel on top.  Spread shredded cheese.  Bake in oven for 5 minutes.  Turn off bake and turn on broil (use low setting if you have two settings).  Broil for 1 minute (keep watch!) just until cheese is bubbling.  Remove carefully (yes I have grabbed the skillet handle without a pot holder!) and let set on stove for 2-3 minutes before serving.  Slice into wedges.  Keeps in fridge for 3-4 days, and freezes well.  Reheat in toaster oven (not microwave) or it will be soggy.

I serve alongside:  Microwavable brown rice, mixed with avocado and chopped fresh cilantro, with a bit of the cheese sprinkled on top when it is hot.

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