Ingredients
- 4 slices bacon
- 1/2 onion
- 4 cups spinach, no stems, chopped (can use frozen instead, but get the water out after thawing)
- 1 cup shredded zucchini (I threw this in because I had it in the fridge and wanted to use it up)
- 4 eggs
- 2 egg whites
- 1/2 cup milk
- 1/2 cup self rising flour
- 1/2 cup shredded cheese (cheddar, Mexican mix, whatever)
- 1/3 cup shredded Parmesan cheese
Cut up and fry bacon. Remove from pan. Fry onions in leftover fat. When onions are cooked, add spinach and slap a lid on. Let cook until wilted. Add zucchini and let cook about another five minutes, until the pan is pretty dry. Let cool a few minutes.
Beat eggs & egg whites. Add milk, flour, and shredded cheese. Add bacon and onion/veg mixture. Mix well. Pour into a pie plate that's been sprayed with baking spray. Top with Parmesan. Bake at 350 degrees for about half an hour.
The thing I like best about this recipe is its flexibility. You could use diced red pepper, broccoli, scallions, pretty much whatever veg you want instead of spinach & zucchini, so long as the moisture is cooked out (I made a point of squeezing all the water I could from the zucchini, which had been grated the day before). You could even use cooked diced or shredded potatoes if you wanted to stretch it into more of a budget meal. And I guess you could use cooked ground beef or chopped up leftover ham if you wanted a change from bacon, though who could ever want a change from bacon, I don't know.
8 servings calories 146 carbs 10 fat 7 protein 11 fiber 1 sodium 374
(nutritional information calculated at www.myfitnesspal.com
Sarah & I gave it an A, Jeff & Lauren a B. I'm eating the last two pieces for breakfast as soon as I get back from my walk!
Song that makes me laugh because it's ridiculous to me: Heartbreaker by Taio Cruze. Seriously, he sounds like he's about 14, and hearing "I'm going to break your heart," makes me roll my eyes so hard I almost run off the road . . .
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