Canadian Bacon and Spinach Frittata

From Wieght Loss Surgery for Dummies Cookbook

A frittata is basically a crustless quiche in which cooked meats and raw vegetables are
mixed with egg and baked to perfection. The eggs cook quicker than meat does, so all
meats need to be cooked first. As an added health benefit, you can drain all excess fat
from your cooked meat before you use it. This dish is also a good way to sneak in some
veggies! Check out a photo of this recipe in the color section.

Stage: Regular food

Preparation time: 6 minutes

Cooking time: 25 minutes

Yield: 8 servings (1⁄2 cup each)

12 large eggs
8 ounces Canadian bacon, cut into 1⁄4-inch
cubes and cooked
1⁄2 cup chopped green onions
1⁄2 teaspoon paprika
1⁄4 teaspoon garlic powder
1⁄4 teaspoon dried mustard
1⁄4 teaspoon salt
1⁄4 teaspoon black pepper
2 cups fresh baby spinach
1 cup shredded low-fat sharp cheddar cheese
1 Preheat the oven to 350 degrees. Spray a 9-x-9-inch baking dish with nonstick spray.
2 In a large mixing bowl whisk eggs for 2 minutes. Add the Canadian bacon, green onions,
and spices and mix well. Pour the mixture into the baking dish and top with baby
spinach and cheddar cheese.
3 Bake for 25 minutes, or until the center of frittata is firm. Let cool for 5 minutes before
cutting.
Per serving: Calories 175 (From Fat 91); Fat 10g (Saturated 4g); Cholesterol 332mg; Sodium 541mg; Carbohydrate
3g (Dietary Fiber 1g); Protein 18g; Sugar 1g.