[Photograph: Kristen Swensson Sturt]
Most of the time in this column space, I write about unequivocally healthy recipes; those packed with produce, lean meats, whole grains, and various flavor agents. On occasion, however, I'll delve into the wide world of lightening (note: very different from lightning), which is the process of taking widely loved recipes and reducing their fat, calories, and what have you.
(Just a side note here: Fat and calories aren't bad things, especially when consumed as part of a healthy diet, and in reasonable doses. Occasionally, though, it's nice to partake in lots of Spinach and Artichoke Dip without worrying if you'll fit into your pants the next day. Just saying.)
This week's recipe, Frittata with Mushrooms, Bacon, and Parmesan, is one of those lightened dishes. I used the basic frittata recipe from Mark Bittman's How to Cook Everything, replaced most of the eggs with egg whites, plugged it full of mushrooms and onions, reduced the Parmesan, and made the bacon a flavoring agent, rather than the focus of the dish. These four actions cut the fat and calories significantly, yet the frittata remained dang tasty. In fact, after we each had one piece, my husband went back and polished off another.
As for the leftover egg yolks, you have one of two options. You can A) use them in a lemon curd or similarly yolk-dependent recipe, or B) turn your back for 2.2 seconds, thus giving your cat, who acts like you haven't fed him since 1988, a chance to stick himself face-deep in the yolk bowl. As you might imagine, I went with B. Stupid cat.
Healthy & Delicious: Frittata with Mushrooms, Bacon, and Parmesan
About This Recipe
|Active time:||30 minutes|
|Total time:||30 minutes|
|Special equipment:||Knife, cutting board, medium oven-proof skillet, medium bowl, whisk|
- 2 slices bacon
- 1/2 cup chopped onion
- 1 1/2 cups chopped or sliced button mushrooms
- 2 eggs
- 6 egg whites
- Kosher salt
- Freshly ground black pepper
- 1/4 cup grated parmesan
In a medium oven-proof skillet, cook bacon over medium-high heat until crispy. Remove to a plate with a paper towel to drain.
Add onion and mushroom to pan. Saute until onion is soft and moisture from mushrooms is mostly evaporated, 10-12 minutes. Lower heat to medium-low or low and spread vegetables out evenly in pan.
In a medium bowl, whisk together eggs, egg whites, and salt and pepper to taste. Pour evenly over mushrooms and onions. Sprinkle Parmesan evenly over egg mixture. Cook until top just begins to set, 5 to 10 minutes.
Crumble bacon and sprinkle evenly over egg mixture. Broil until top is fully set, 2 to 4 minutes. Remove carefully and quickly cut into four equal pieces. Serve.