Apparently winter is over and spring started happening yesterday. I know it’s been crazy snow around the country, but spring is definitely happening where I live- 63 degrees and sunny. I’m not super happy about that since we need a major snowstorm or two if we want to ski into late April. But I’m sort of resigned to the fact that I’ve skied a good number of times this year, and I’m looking forward to my standard summer wear of flip flops and shorts coming up very soon. I thought this dish today would be a nice, light, spring-ey sort of dish to share. After all, there are only 9 weeks left until Memorial Day weekend- where you might be forced to wear a bathing suit for the first time since winter. It’s time to start thinking about eating light, and this frittata is exactly that.
This recipe is kept light by using a mix of egg and egg whites, turkey bacon (though sometimes I sneak in real bacon), sweet Vidalia onions, a lovely amount of spinach and a light sprinkle of cheese.
And you know what’s actually super cool??? One serving is HALF of the frittata. So… yep, you get a good amount to eat all to yourself.
Or you can cut it into wedges, then eat one wedge and GO BACK FOR SECONDS so it seems like you’re indulging in more than you’re supposed to have when you’re really not. That makes perfect sense, right? I’m gonna go ski one last time this weekend– in the slush or ice or whatever is left– and then I’ll be crossing my fingers for one last mighty snowstorm to end the season. Then I’ll welcome spring or summer or whatever comes our way next with open arms. Here are a few more frittata recipes you may enjoy!
Very Vegetable Frittata by Recipe Girl Asparagus and Swiss Frittata by SkinnyTaste Kale Frittata by David Lebovitz Cheeseburger Frittata by She Wears Many Hats Veggie Filled Frittata by Weelicious
