2 tablespoons canola oil
1 1/2 cups diced potatoes
1/2 cup chopped onion
2 cloves garlic, chopped (don't you just love garlic and eggs?)
1 cup chopped spinach
6 eggs (1 1/2 cups liquid egg substitute in the original recipe)
1/4 cup fat-free milk
salt and pepper to taste
Scallion and cilantro, chopped, for garnish
6 strips of bacon, fried, drained, and crumbled (I used uncured pepper bacon)
Boil the potatoes. Let them simmer for 10 minutes. Drain well and set aside.
In a large skillet, heat the oil. Add the potatoes, onion, garlic and cook until the onion and garlic become fragrant. Add spinach and cook until wilted.
In a medium bowl, whisk the eggs and milk together. Add salt and pepper to taste. Pour egg mixture over the potato-spinach mixture and reduce heat to medium. Sprinkle the bacon on top. Cover and let the eggs set, about 5 minutes. Reduce heat to low. Use a spatula to gently loosen the edges of the frittata. Cook until completely set about 5-7 minutes.
|Wedge of frittata with Sriracha sauce and a Greek salad|