BLT Frittata
Ranch Iceberg Wedge Salads
Ingredients
- 8 slices bacon, chopped
- ½ onion, chopped
- 1 (5-oz) pkg baby spinach
- 2 cloves garlic, minced
- 8 large eggs
- 1 cup shredded Cheddar cheese
- ½ cup heavy cream
- ½ tsp salt
- ½ tsp pepper
- Pinch of grated nutmeg (optional)
- 2 Roma tomatoes, sliced
- 1 cup arugula (or use ½ cup chopped fresh basil)
Instructions
- Preheat oven to 400°F. Cook bacon and onion in a large cast-iron or ovenproof skillet over medium heat 5 minutes or until browned and crisp.
- Stir in spinach and garlic. Cook 2 minutes or until spinach wilts; remove from heat.
- Meanwhile, whisk together eggs, cheese, cream, salt, pepper, and, if desired, nutmeg. Pour over spinach mixture; top with tomato slices in a single layer. Transfer skillet to oven.
- Bake 15 to 20 minutes or until eggs are set and lightly browned. Top frittata with arugula, and cut into wedges.
Side Dish Ingredients
- 1 large head iceberg lettuce
- ¾ cup Ranch dressing
- 2 Roma tomatoes, chopped
- ½ cup shredded carrots
Side Dish Instructions
- Cut lettuce into 6 wedges; drizzle with dressing, and sprinkle with tomatoes and carrots.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
368
|
133
|
501
|
| Fat (g) | 30 | 11 | 41 |
| Sat. Fat (g) | 14 | 2 | 16 |
| Protein (g) | 19 | 1 | 20 |
| Carb (g) | 3 | 7 | 10 |
| Fiber (g) | 1 | 2 | 3 |
| Sodium (mg) | 661 | 277 | 938 |
Low Carb Meal Plan
This recipe selected from the eMeals Low Carb Meal Plan.
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