Mushroom, Spinach, Canadian Bacon and Feta Frittata

I rarely cook breakfast. To be honest I generally don’t eat breakfast that often.  (Yes, I know that’s bad for my diet, I’m just rarely hungry).  This morning however, I decided to get up and cook something special for my family’s Thanksgiving brunch.  I made these mini frittata muffins and we all really enjoyed them and spending time together in the morning.

What makes them especially good to love love is that they are only 2 WW P+!  They are little muffins so we each had two of them but still, that’s only 4 P+ for breakfast.  There are still 6 of them left so I’m going to keep them in the frig and reheat them for breakfast tomorrow.  (They will last in the refrigerator about 3-4 days .. just pop into the microwave for 30 seconds to reheat.)

They turned out delicious and were pretty easy to make, although a little time consuming.  I used fresh potatoes, but you could use frozen and just thaw them out beforehand.  Doing so will definitely save some time on peeling and shredding.

Mushroom, Spinach, Canadian Bacon and Feta Frittata
skinnymerecipes.com
Servings 12, Calories 84, Fat 3 g, Sat Fat 1g, Carbs 9 g, Fiber 1 g, Net Carbs 8 g, Sugar 1g, Protein 6 g, WWPP: 2 pp, WW SP: 2 pts

Ingredients

• Cooking spray (I use Coconut oil cooking spray but any cooking spray will work)
• 2 ounces uncooked Canadian bacon, cut into small pieces
• 1 pound potatoes, peeled and shredded
• 1 small onion, finely diced
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon black pepper
• ¼ teaspoon garlic powder
• 6 ounces mushrooms, sliced
• 3 cups fresh spinach leaves
• 4 large egg(s)
• 3 large egg white(s)
• 1⁄2 cup plain almond milk
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon black pepper
• ¼ teaspoon garlic powder
• ¼ cup feta cheese, crumbled

Directions:

Preheat oven to 375.  Move rack to the lowest part of the oven.  Coat a (12 hole) muffin tin with cooking spray.  Set aside for now.

In a nonstick pan over medium-high heat, cook Canadian bacon until it browns, about 3 minutes; remove from pan and set aside.

Using the same pan, coat with cooking spray and set over medium-high heat. Add hash browns and onion; cook, stirring occasionally, until hash browns are heated and start to brown, about 10 minutes. Remove from pan and set aside.

Again in the same pan, coat with cooking spray and set over medium-high heat. Add mushrooms and spinach.  Cook, stirring occasionally, until mushrooms are soft, about 5 minutes.  Remove from heat and set aside.

In a mixing bowl, whisk together eggs, egg whites, milk, salt, pepper and garlic powder; stir in mushroom mixture and cooked Canadian bacon.

Evenly divide hash brown mixture into the holes; press down on mixture so it forms an even bottom and covers some of the sides. Ladle in a ¼ cup of egg mixture over potatoes; sprinkle cheese evenly over the tops.

Bake frittatas until eggs are cooked through, about 30 minutes. Let cool slightly and remove from pan with a large spoon, moving around the sides and then scooping them out. Serve warm.

Mushroom, Spinach, Canadian Bacon and Feta Frittata

 

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Author: Donna Anthony

Ingredients

• Cooking spray (I use Coconut oil cooking spray but any cooking spray will work)
• 2 ounces uncooked Canadian bacon, cut into small pieces
• 1 pound potatoes, peeled and shredded
• 1 small onion, finely diced
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon black pepper
• ¼ teaspoon garlic powder
• 6 ounces mushrooms, sliced
• 3 cups fresh spinach leaves
• 4 large egg(s)
• 3 large egg white(s)
• 1⁄2 cup plain almond milk
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon black pepper
• ¼ teaspoon garlic powder
• ¼ cup feta cheese, crumbled

Directions

1. Preheat oven to 375.  Move rack to the lowest part of the oven.  Coat a (12 hole) muffin tin with cooking spray.  Set aside for now.
2. In a nonstick pan over medium-high heat, cook Canadian bacon until it browns, about 3 minutes; remove from pan and set aside.
3. Using the same pan, coat with cooking spray and set over medium-high heat. Add hash browns and onion; cook, stirring occasionally, until hash browns are heated and start to brown, about 10 minutes. Remove from pan and set aside.
4. Again in the same pan, coat with cooking spray and set over medium-high heat. Add mushrooms and spinach.  Cook, stirring occasionally, until mushrooms are soft, about 5 minutes.  Remove from heat and set aside.
5. In a mixing bowl, whisk together eggs, egg whites, milk, salt, pepper and garlic powder; stir in mushroom mixture and cooked Canadian bacon.
6. Evenly divide hash brown mixture into the holes; press down on mixture so it forms an even bottom and covers some of the sides. Ladle in a ¼ cup of egg mixture over potatoes; sprinkle cheese evenly over the tops.
7. Bake frittatas until eggs are cooked through, about 30 minutes. Let cool slightly and remove from pan with a large spoon, moving around the sides and then scooping them out. Serve warm.

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