A frittata is a meal appropriate for any time of day. Served by myself for breakfast or with a facet salad for lunch or dinner, it’s a step up from scrambled eggs and no more fussy than an omelet.
Frittatas are in most cases shoved beneath the broiler for fast cooking and therein lies the one drawback with a frittata. Too regularly, the eggs are dry and bland. But if you give a frittata a little more time, letting it bake slowly in low heat, the eggs are soft and custardy, but still firm enough to slice. It’s a welcome improvement.
This slow baked BLT frittata – or more accurately BST frittata since healthy spinach takes the place of iceberg lettuce – is a favorite frittata both for flavor and texture. It’s a delicious way to get a healthy dose of protein and the wide variety of vitamins and minerals eggs offer.
Servings: 4
Time in the Kitchen: 45 minutes
Ingredients:
- 10 eggs
- 1/2 teaspoon kosher salt (2.5 ml)
- 4 handfuls raw baby spinach
- 1 large handful cherry tomatoes, halved
- 4 to 6 strips cooked bacon, cut into small pieces
Instructions:
Preheat oven to 300 ºF/150 ºC.
Whisk eggs with salt. Set aside.
In a 10-inch (25 cm) ovenproof sauté pan placed over medium heat, drizzle some olive oil. Add the spinach and tomatoes and sauté until the spinach wilts and most of the moisture from the tomatoes evaporates. Add the bacon and sauté a few minutes more.
Stir in eggs, keeping the pan on the burner just a few minutes for the eggs to set just a little, then transfer to the oven.
Bake 25 to 35 minutes, or until egg is set in the middle.
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