Cheesy Spinach-Bacon Frittata
Asparagus with Almonds
Ingredients
- 4 slices bacon, chopped
- ½ small onion, chopped
- 1 clove garlic, minced
- ½ (5-oz) pkg baby spinach
- 6 large eggs, lightly beaten
- 6 Tbsp shredded sharp Cheddar cheese
- 3 Tbsp heavy cream
- ¼ tsp salt
- ⅛ tsp pepper
- ¼ cup grape tomatoes, halved
- ¼ cup fresh basil leaves
Instructions
- Preheat oven to 375°F. Cook bacon in an 8-inch ovenproof skillet over medium heat until crisp. Drain, reserving drippings in skillet.
- Add onion and garlic to hot drippings; sauté 5 minutes. Add spinach and bacon; cook 1 minute or until wilted.
- Whisk together eggs, cheese, cream, salt, and pepper in a bowl; gradually pour over spinach mixture in skillet.
- Transfer skillet to oven. Bake 16 to 18 minutes or until set and top begins to brown. Top with tomatoes; sprinkle with basil.
Side Dish Ingredients
- 1 lb asparagus, trimmed
- ¼ cup chopped almonds
- 1½ Tbsp butter, melted
- ¼ tsp salt
Side Dish Instructions
- Preheat oven to 375°F. Cook asparagus in boiling salted water to cover in a saucepan 3 minutes or until almost crisp-tender.
- Combine asparagus, nuts, butter, and salt on a large rimmed baking sheet; spread in a single layer.
- Bake 5 to 6 minutes or until nuts are browned and asparagus is slightly blistered.
Nutritional Information
| Main | Side | Total | |
| Servings | 3 | 3 | |
| Calories |
336
|
111
|
447
|
| Fat (g) | 25 | 10 | 35 |
| Sat. Fat (g) | 11 | 4 | 15 |
| Protein (g) | 22 | 3 | 25 |
| Carb (g) | 3 | 5 | 8 |
| Fiber (g) | 1 | 3 | 4 |
| Sodium (mg) | 670 | 207 | 877 |
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