Wednesday, June 09, 2010

Recipe for Frittata with Canadian Bacon, Green Onions, and Cheese

Frittata with Canadian Bacon, Green Onions, and Cheese The first time I made this frittata with Canadian bacon, green onions, and cheese, I was just making something for breakfast and not necessarily planning to post it on the blog. After I had eaten some though, I liked this flavor combination so much, I made it again and took photos. Canadian bacon is lean, tasty, and South Beach Diet friendly, and I'm not sure why I haven't cooked with it more often. If you're looking for a new breakfast meat option, give it a try and I bet you'll like it too.

I bought a double pack of Canadian bacon at Costco, put one in the freezer and put this one in the meat/cheese drawer of the fridge.

You probably don"t have to cut off the rind of the Canadian bacon before you chop into pieces, but I'm a bit compulsive about it! In the back are sliced green onions.

I used this 4-Cheese Mexican Blend from Costco, which is a blend of low-fat cheeses.

Heat the olive oil, then saute the Canadian bacon and green onions just 1-2 minutes to release the flavors.

Sprinkle the cheese over the green onion-Canadian bacon mixture, then immediately pour over beaten eggs.

Cover the pan and let frittata cook 10-12 minutes on medium-low heat, until eggs are set and slightly puffed up.

It's optional, but if you want you can put the frittata under the broiler for a few minutes to brown the top. (The broiler on my new stove is so hot, I have to be really careful not to burn it, so keep an eye on it.) Sprinkle with more green onions to garnish if desired.


Frittata with Canadian Bacon, Green Onions, and Cheese
(Makes 4 servings, recipe created by Kalyn.)

(I used a 10 inch non-stick pan to make this. You could use an 8 inch pan, but the frittata will be a bit thicker.)

Ingredients:
2 tsp. olive oil
2/3 C diced Canadian bacon
1/4 cup sliced green onion + 1 T for garnish
1 C grated low-fat cheese
8 eggs, beaten
1/2 tsp. Spike Seasoning (or more)
salt and fresh ground black pepper to taste
low-fat sour cream for serving if desired

Instructions:
Heat olive oil in heavy non-stick 10 inch frying pan or frittata pan. (Use a pan that can go under the broiler if you plan to brown the frittata.) Add diced Canadian bacon and sliced green onions and cook on medium-low heat 1-2 minutes to release flavors.

While Canadian bacon and green onions cook, break eggs into small bowl and season with Spike Seasoning, salt, and pepper. Sprinkle grated cheese into pan, then immediately pour in eggs. (I stir gently with a fork to get ingredients well distributed. Start to preheat the broiler now if you plan to brown the top.)

Cover pan and cook on medium-low heat for 10-12 minutes, or until eggs are barely firm and frittata is slightly puffed up. If you want to brown the top, place under preheated broiler and cook 2-4 minutes, watching carefully. You might need to rotate it to get the top evenly browned.

Cut frittata into 4 wedges, sprinkle with green onions if desired, and serve hot. This is great with a dollop of low-fat sour cream on each piece.


Printer Friendly Recipe

South Beach Suggestions:
This is a great breakfast option for any phase of the South Beach Diet or any other low-glycemic eating plan.

More Frittatas You Might Like:
(Recipes from other blogs may not always be South Beach Diet friendly; check ingredients.)
Asparagus and Tomato Frittata with Havarti and Dill from Kalyn's Kitchen
Asparagus and Fresh Mozzarella Frittata with Parmesan and Chives from Kalyn's Kitchen
Feta Cheese and Avocado Mini-Frittata for Two from Kalyn's Kitchen
Asparagus, Spinach, and Feta Cheese Frittata from Two Peas and Their Pod
Mediterranean Pasta Frittata from Gluten Free Goddess
Frittata with Broccoli and Garden Herbs from The Perfect Pantry
Spinach and Mushroom Frittata from Cooking By the Seat of My Pants
(Want even more recipes? I find these recipes from other blogs using Food Blog Search.)counter customizable free hit

30 comments:

vanessa said...

Frittatas are one of my favorite. Sadly underrated. I can't you how many times I've brought this out for a light dinner party or a lunch gathering and people are just flat out confused. But they eat it anyway :) It's been a while since I bought some Canadian bacon. Maybe it's time.

Jan said...

Yum, looks really good.

Beth M said...

I'm such an egg fanatic and I've been wanting to make a fritttata forever! I'm definitely going to try this one :D

Queen of Cuisine said...

I love a frittata. They are so versatile- and a great way to use up leftover veggies and such. This one looks really tasty.

Maria said...

Great for breakfast, lunch, or dinner.

Tracey said...

Looks delicious! I really appreciate the step-by-step photos. I keep seeing frittata recipes in cookbooks and feeling unsure about how they'll turn out, but your photos help make it really clear.

Also, a book I read recently said you could only put them in the oven after the stovetop if you're using a cast iron skillet (which I don't have), but this post lets me know it's not going to ruin my nonstick pan to stick it under the broiler for a short time.

Thanks a bunch!

Cookin' Canuck said...

I have never noticed the packages of Canadian bacon in Costco. I'll have to keep my eyes peeled next time. Your frittata is so pretty.

Kalyn said...

So glad people are liking this. I agree, frittatas such such a versatile dish, and so many combinations taste good. Tracy glad you appreciate the step-by-step photos. I try not to have too many, but I think they're helpful for a lot of people. Dara, the Canadian bacon at Costco is a great deal. Love Costco!

myfrenchkitchen said...

I love a fritatta...it is always a winner in every kitchen, especially for those days when inspiration lacks. And this one looks as delicious as ever..
Ronelle

Joanne said...

I've never had canadian bacon! Crazy. The frittata certainly sounds delicious..I'm always looking for new combinations.

gfe--gluten free easily said...

I have the ingredients for this frittata and it looks absolutely delicious, Kalyn. However, we're headed out on vacation so my green onions will get used elsewhere and my Canadian bacon will have to keep. I'll look forward to making it when I return!

Shirley

Angie said...

I'm glad to know Canadian bacon is south beach friendly. I buy it at Sam's and usually pair it with tomatoes, but I'll have to do the green onions next time

Amanda said...

Oh yum, that looks marvelous! Those flavor combinations sound right up my alley!

Laz said...

Hello,

this meal is very close to Hungarian cuisine, which is based on bacon, onion, green pepper and paprika.

I like your blog, You make me always hungry! :-)

Best Regards,

Laz

Kim said...

I love your blog and your recipes but as a Canadian, I must protest :)

That is NOT Canadian bacon. That is simply ham. Canadian bacon which we call peameal or back bacon is made from pork loin and then cured, not smoked. It is lean, but with a pc of fat around it, that I always cut off and it is cut much thicker than that and has a cormmeal coating on the edges.

I understand that is what is referred to as Canadian bacon in the US, but just wanted to clarify, that is not true Canadian - peameal bacon.

http://www.realcanadianbacon.com/pork-tenderloin/press/The_real_deal_Authentic_Canadian_bacon_isn%27t_what_most_Americans_think_it_is.htm

Kalyn said...

Kim, I do realize the product I buy at Costco isn't real Canadian bacon, but it's called Canadian bacon in U.S. stores. And this product is much lower in fat, less salty and milder in flavor than U.S. ham, for the most part. Thanks for informing us though.

Susan from Food Blogga said...

You know I love frittatas of all kinds. I usually use hot Italian sausage or pancetta, but now I've gotta try Canadian bacon. When I was a kid, my all-time favorite burger was the Canadian bacon burger with pickles. Thanks for the idea!

Mags said...

What a great looking frittata! I've been leaning more toward Canadian bacon than regular bacon these days. It really does give the same smoky flavor without all the fat. And of course, I've never met an egg recipe that I didn't love.

Karina Allrich said...

What a great idea to cover the frittata with a glass cover. I usually bake mine. This is a much more summer friendly method (no turning on the oven). Your pics are beautiful. I want to grab a fork and dig in!

while you were a away said...

this my sound silly but....can you broil the frittata in any pan?

T.W. Barritt at Culinary Types said...

Frittatas are my favorite "standby" dish. I'll have to check out Canadian bacon - I'd never thought about using it in recipes before.

Kalyn said...

Glad this is inpsiring people to try Canadian bacon, which I think is really flavorful without adding much fat.

I haven't had problems broiling for such a short amount of time, but some pans have handles that might burn. I'd try to choose an oven-proof pan if you have that option.

Larry said...

Great Idea. I tried this last night when I had friends over. They loved it. Thank You!

Kalyn said...

Larry, so glad to hear it was a hit!

Chef Dennis said...

that is a gorgeous frittata and more importantly healthy!! Great job with it!
cheers
Dennis

Anonymous said...

Just another tip, I make my own pico de gallo,and add it to the top of this ham & cheese frittata after cooking..it taste great. Also if you try making this frittata with those liquid eggs,it turns out great,which is the only way I'll eat that type of egg. rj

Lisa said...

Nice. And easy. And I have a bunch of eggs I need to use up. Fate? :)

Kalyn said...

Lisa, it must be fate!

Charlie said...

Hi Kalyn: This is my first time on your blog, and it was the frittata that invited me in.

Honey, I need to tell you that you did not use real Canadian bacon.

The product you used is what the States call Canadian Bacon.

You need to go online and type in pealmeal bacon. This is true Canadian bacon and nothing like what you used.

You can order online and I guarantee the bacon is worth the price.

I'm going to try your frittata for supper!

Kalyn said...

Hi Charlie, hope you enjoy the frittata. And I'm sure if I had "real" Canadian bacon it would be even better!

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