Excellent weeknight meal.
- 5 slices bacon
- 2 cups thinly sliced red potato
- 2 cups sliced red onion
- 1/2 cup chopped red bell pepper
- 2 tsp dried rosemary
- 1 tsp salt
- 2 tbsp olive oil
- 2 cups chopped fresh spinach
- 2 tsp minced garlic
- 4 whole eggs
- 8 egg whites
- 1/2 tsp black pepper
- 4 oz reduced-fat feta, crumbled
Cook bacon until crisp. Let cool. Chop and set aside.
In a 10-inch skillet, sauté potato, onion, bell pepper, rosemary, and 1/2 tsp salt in 1 tbsp oil 5 minutes over medium heat. Cover and cook 10 minutes. Stir in spinach and garlic and sauté 1 minute. Remove from heat.
Beat eggs and remaining salt in a large bowl. Add vegetables, bacon, black pepper, and feta. Preheat broiler. Place cleaned 10" skillet on a burner over medium heat and add remaining oil. Pour in egg mixture and cook 4 minutes. Move skillet to broiler and broil, uncovered, 3 minutes. Slide onto plate. Cut into 6 wedges and serve hot or cool.