Sunday, June 08, 2008
This is not really a fritata -- its in a crust.
And its not really a quiche -- it has flour in it and a lot less cheese
Either way, its pretty guilt free for those of us on low fat diets, it tastes great either warm or cold, it looks beautiful, and it makes a wonderful breakfast or lunch (with a green salad as a side dish!)
For those of you that aren't watching the fat as closely as I am, I've included a "real egg" amount along with the other ingredients
recipe for 1 crust pie crust (to be honest here, we use one of the refridgerated rolled ones from the grocery -- they taste as good as any we make at home!)
1/3 cup bacon bits (about 6 slices of bacon)
1 1/2 cup egg substitute (or 6 "real" eggs)
3/4 cup frozen cut spinach -OR- broccoli
1/3 cup shredded mozzarella cheese
1/3 cup flour
1/4 tsp salt
Cut the bacon into 1/2 inch dice. Fry until crisp and drain well. Set aside to cool.
Rinse the spinach in warm water. Press into a sieve to remove liquid. Set sieve on a terry cloth towel to wick away any additional water. (if using broccoli, rinse and drain, cut into small pieces and set aside)
Line pie tin with crust.
Mix together the eggs, salt and flour - blend well.
Add cheese, cooled bacon and prepared spinach (or broccoli) and mix well.
Slice the tomato into thin slices.
Pour mixture into pie pan, decorate top with tomato.
Bake in preheated 450 degree oven for 30 minutes or until a table knife inserted close to the middle comes out clean.
Cool for 5 minutes before cutting.