04 August 2007

Recipe: Ham and Spinach Frittata with Sauteed Potatoes

This will actually be the second time I'm posting this same photo, but this time it's with a recipe. See... I'm an idiot and didn't think to check for comments in this blog, and more than half a month ago, someone requested the recipes. I don't know if she's still keeping an eye on this place - Hi Rebecca? - but just in case, here they are:

Ham and Spinach Frittata, for one.
1-1.5 oz (45 g) ham or Canadian bacon, diced
1 oz (30 g) baby spinach
1 whole egg + 2 egg whites
1/2 oz (15 g) shredded cheddar cheese
salt and black pepper

Preheat oven to 375F.
Heat an oven-proof skillet over medium heat until hot. Add the bacon/ham and saute 3-5 minutes or until slightly browned. Add the spinach and cook until wilted.
In a bowl, lightly beat together eggs with salt and pepper to taste. Fold in the cheese. Spread eggs/cheese over the bacon and spinach in the skillet.
Transfer to the oven and bake for about 15 minutes until golden brown and cooked through.

Sauteed Potatoes, for one.
1/2 tsp olive oil
1 small potato, about 4 oz (or a few baby ones, about 4 oz), thinly sliced or diced in small cubes
1/4 cup low-sodium chicken stock
salt and black pepper

Heat a small skillet over medium heat until hot. Add the oil and potato. Raise the heat to medium-high and saute 3-5 minutes, stirring often until the potatoes begin to brown.

Add the chicken stock and reduce heat to low. Cover the skillet and simmer until the stock has been absorbed and the potatoes are tender, about 6-8 minutes. Season with salt and pepper and serve.

Both these recipes came from a low-carb cookbook I've got, though I make the frittata a little differently. The original source, though, is 5 Square Low-Carb Meals, which for the money is the single best cookbook I own.

Nutritional Info for both parts combined (exactly as I made them):
326 Calories|14g Fat|23g Carbs|26g Protein|3g Fibre

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