BLT Frittata
Ranch Iceberg Wedge Salads
Ingredients
- 4 slices bacon, chopped
- ¼ cup chopped onion
- ½ (5-oz) pkg baby spinach
- 1 clove garlic, minced
- 4 large eggs
- ½ cup shredded Cheddar cheese
- ¼ cup heavy cream
- ¼ tsp salt
- ¼ tsp pepper
- Pinch of grated nutmeg (optional)
- 1 Roma tomato, sliced
- ½ cup arugula (or use ¼ cup chopped fresh basil)
Instructions
- Preheat oven to 400°F. Cook bacon and onion in an 8- or 10-inch 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 small head iceberg lettuce
- ⅓ cup Ranch dressing
- 1 Roma tomato, chopped
- ¼ cup shredded carrots
Side Dish Instructions
- Cut lettuce into 3 wedges; drizzle with dressing, and sprinkle with tomato and carrots.
Nutritional Information
| Main | Side | Total | |
| Servings | 3 | 3 | |
| Calories |
368
|
119
|
487
|
| Fat (g) | 30 | 10 | 40 |
| Sat. Fat (g) | 14 | 1 | 15 |
| Protein (g) | 19 | 1 | 20 |
| Carb (g) | 3 | 6 | 9 |
| Fiber (g) | 1 | 2 | 3 |
| Sodium (mg) | 661 | 246 | 907 |
Low Carb Meal Plan
This recipe selected from the eMeals Low Carb Meal Plan.
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