Pancetta & Greens Frittata
From EatingWell: March/April 2012
This frittata is packed with hearty greens and leeks with a touch of salty bacon or pancetta and Asiago cheese for flavoring. We tested the recipe both with egg substitute and whole eggs. It works great either way, but has fewer calories and less saturated fat when you use egg substitute.
- 2 tablespoons extra-virgin olive oil
- 3 ounces pancetta or 3 strips bacon, cut into 1/2-inch pieces
- 2 cups sliced leeks, white and light green part only (see Tip)
- 2 1/2 cups sturdy greens, such as kale, radicchio or mustard greens, any tough stems removed, thinly sliced
- 1 16-ounce container liquid egg substitute, such as Egg Beaters, or 8 large eggs, beaten
- 1 cup shredded Asiago or Parmesan cheese
- 1/2 teaspoon freshly ground pepper
- Position rack in upper third of oven; preheat broiler.
- Heat oil in a large broiler-safe nonstick skillet or cast-iron skillet over medium-high heat. Add pancetta (or bacon) and cook, stirring frequently, until crisp, 2 to 3 minutes. Reduce heat to medium. Add leeks and continue cooking, stirring frequently, until the leeks have softened, 4 to 5 minutes more. Add greens and cook, stirring, until they are just beginning to wilt, about 1 minute.
- Meanwhile, whisk eggs, cheese and pepper in a bowl. When the greens are just starting to wilt, pour the egg mixture over the ingredients in the pan. Using a spatula, carefully scrape the eggs from the edges to the middle of the pan as they cook, allowing uncooked egg to flow under, about 3 minutes. When the eggs are nearly set, place the skillet under the broiler until the top is cooked and the eggs are slightly browned, about 2 minutes. Let stand 5 minutes.
- To release the frittata from the pan, run a rubber spatula around the edge, then underneath, until you can slide or lift it out onto a cutting board or serving plate. Cut into wedges and serve.
Tips & Notes
- Tip: To clean leeks, trim and discard green tops and white roots. Split leeks lengthwise and place in plenty of water. Swish the leeks in the water to release any sand or soil. Drain. Repeat until no grit remains.
Per serving: 238 calories; 15 g fat (6 g sat, 4 g mono); 27 mg cholesterol; 9 g carbohydrates; 0 g added sugars; 15 g protein; 1 g fiber; 595 mg sodium; 294 mg potassium.
Nutrition Bonus: Vitamin A (109% daily value), Vitamin C (62% dv), Calcium (22% dv), Folate (18% dv)
Carbohydrate Servings: 1/2
Exchanges: 1 vegetable, 2 lean meat, 1 fat
More From EatingWell
These healthy fruit bars are the perfect snack to put in your...
Celebrate summer with our summer dessert recipes made with...This collection of healthy potluck recipes is full of crowd-...These healthy bean salad recipes bring fresh summery life to the...
Brownies and blondies are crowd-pleasing desserts for any...
Our low-calorie pasta salad recipes will be a favorite dish...
Whether you're looking for a quick breakfast or a refreshing...
A tall glass of iced tea on a hot day is refreshing, and it...
If you’re in a rush and thinking about skipping breakfast,...
Using healthy ingredients such as nuts, dried fruit and whole...
Spinach might have made Popeye strong, but what he probably...
There’s no better way to celebrate Mother’s Day than by...
Sunscreen helps keep your skin healthy and beautiful,...
Save your waistline and your wallet with these quick and...
Our breakfast casserole recipes are a satisfying way to start...
We love Mexican meals, but often the differences between...
- Ease of Preparation
- Total Time
- 45 minutes or less
- Main Ingredient
- Type of Dish
- Main dish, Other
- March/April 2012