Here’s a beautiful low-carb, low calorie meal for breakfast or lunch (and we’ve even eaten it for dinner): Onion, Bacon and Spinach Frittata.
Apparently winter is over and spring started happening yesterday. I know it’s been crazy snow around the country, but spring is definitely happening where I live, 63 degrees and sunny. I’m not super happy about that since we need a major snowstorm or two if we want to ski into late April. But I’m sort of resigned to the fact that I’ve skied a good number of times this year, and I’m looking forward to my standard summer wear of flip flops and shorts coming up very soon.
I thought this dish today would be a nice, light, spring-y sort of dish to share. After all, there are only 9 weeks left until Memorial Day weekend, where you might be forced to wear a bathing suit for the first time since winter. It’s time to start thinking about eating light, and this frittata is exactly that.
This recipe is kept light by using a mix of egg and egg whites, turkey bacon (though sometimes I sneak in real bacon), sweet Vidalia onions, a lovely amount of spinach and a light sprinkle of cheese.
And you know what’s actually super cool??? One serving is HALF of the frittata. So… yep, you get a good amount to eat all to yourself.
Or you can cut it into wedges, then eat one wedge and GO BACK FOR SECONDS so it seems like you’re indulging in more than you’re supposed to have when you’re really not. That makes perfect sense, right?
I’m gonna go ski one last time this weekend– in the slush or ice or whatever is left– and then I’ll be crossing my fingers for one last mighty snowstorm to end the season. Then, I’ll welcome spring or summer or whatever comes our way next with open arms.
If you happen to be following the Weight Watchers WW plan, you will find a link to the WW Points on the recipe card below.
Onion, Bacon and Spinach Frittata
Recipe Details
Ingredients
- 2 slices turkey bacon or regular center-cut bacon, chopped
- ¼ teaspoon freshly ground black pepper
- ¼ teaspoon nutmeg
- 5 large egg whites, beaten
- 1 large egg, beaten
- 1½ cups sweet Vidalia onions, thinly sliced
- 2 tablespoons water
- ¼ teaspoon granulated white sugar
- 4 cups torn fresh spinach
- ¼ cup shredded mozzarella cheese
Instructions
- Preheat oven to 450℉.
- Cook the chopped bacon in a large nonstick skillet over medium heat until crisp.
- In large bowl, combine bacon, pepper, nutmeg, egg whites and egg. Stir well and set aside.
- Add onion to the skillet; cover and cook over medium heat 5 minutes or until crisp tender, stirring occasionally. Add water and sugar. Sauté 5 minutes or until onion is tender and golden brown. Add spinach; cover and cook 2 minutes, or until spinach wilts. Gently stir in egg mixture and spread evenly in bottom of skillet. Cook over low heat 5 minutes or until almost set.
- Wrap handle of skillet with foil; place skillet in the oven, and bake for 5 minutes or until set. Sprinkle with mozzarella and bake one more minute.
Notes
- If you are preparing this dish as GLUTEN- FREE, just be sure to use a brand of bacon that is known to be GF.
Nutrition
Here are a few more frittata recipes you may enjoy!
- Very Vegetable Frittata by Recipe Girl
- Asparagus and Swiss Frittata by SkinnyTaste
- Kale Frittata by David Lebovitz
- Cheeseburger Frittata by She Wears Many Hats
- Veggie Filled Frittata by Weelicious
This looks amazing…and I hate when ppl try to change my recipe, so with the utmost respect, I ask, is there any way I can make this without the sugar? Trying to go NO SUGAR…doing this LCHF diet think atkins/paleo?
I miss my sweets, but I love the indulgence…so far 12 pounds in 3 wks, going off every Saturday night…anyway, love to cook and love ur site!!!
I’m sure you can leave it out- just won’t have that tiny sweet flavor!
I was searching for something awesome to make for Easter brunch tomorrow & found this… perfect! Happy Easter! 🙂
I can’t get enough of a savory breakfast- it’s my favorite way to start the day!
This is such a flavorful dish! Love how it can be used for breakfast or lunch!
Breakfast, brunch or brinner this is perfect!
dumb question– does this have to be made in a cast iron skillet? Can I use any other oven-proof sauté-type pan? Worried about whether the frittata will stick to the bottom of the pan.
Probably- you’d just need to make sure it was well-oiled before using perhaps.
Yay for spring! Love the egg whites and turkey bacon in this frittata!
What a perfect frittata! Need to make this asap!
I made this tonight from dinner and just added 8 ounces of sliced mushrooms. So so delicious and really easy. My kids didn’t even know they were eating lots of veggies! Thanks!
Great to hear! I’d add mushrooms too!
Beautiful frittata! I’m welcoming spring here, too and need to lose a few inches… this is going to be my Sunday morning breakfast tomorrow, thanks! 🙂
Lori this looks simple and delicious. I’m doing a sugar detox right now and this is perfect for a quick lunch or breakfast!
This is exactly the kind of frittata that my wife loves. It looks awesome. Thanks for the recipe.
How much egg beater do I substitute for the egg whites? Looks good, but I need to use egg beaters in all my egg recipes!
I’m not familiar with using egg beaters, so I’m not sure.
This looks delicious and love the healthy swaps! I can NEVER make a frittata looks this pretty – absolutely gorgeous!
Yum, yum, yum!! This is the type of go-to breakfast I love on the weekdays after I see the kids off to school. I love that you added Vidalia onions. So good! : )
Beautiful frittata, Lori! Love all the flavors going on. Thanks for sharing and have a fabulous weekend!
What a pretty frittata, your presentation is gorgeous. Love that these are pretty healthy.
I love that you used turkey bacon and mostly egg whites…this is right up my alley! Looks the perfect quick and healthy meal for those busy days!
And I totally can’t wait to bust out the flip flops! Yay Spring!
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