mushroom and spinach frittata with tempeh bacon!

our recipe tonight is a favorite of mine - it comes from the 'moosewood lowfat favorites' cookbook. i can't find the recipe online, but i think i can give basic instructions here.

to begin with, you play the fun game of 'watch the spinach shrink.' rinse off around 10 ounces, and put in a pot and cover with a teensy bit of water. in just a few short minutes you go from this:

to this...magical!

in the meantime, chop up a bit of onion and some garlic and saute for five minutes. you may notice that the picture below looks suspiciously as though it contains a nice sized shallot, and not onion. this is because i had no onion, but i had a shallot. sometimes, in life, one must compromise.

here we have some mushrooms and thyme. add them to the mix and let everything shrink a bit and brown up...

in the meantime, we move on to the eggs. i think this is 3 eggs and five egg whites. usually one less whole egg, but the veggies were a little less in amount than what i usually have, so there we go. add the spinach, the mushroom/onion mix, some fresh dill, and a bit of feta cheese (i used low-fat)...

then, back in the pan we go.

while everything is cooking (around 8 minutes), i thought i'd break this baby out:

i'm a big fan of both tempeh and bacon, but i don't really eat the former anymore, so i thought this might be fun. into the pan with a bit of oil they go...

or, in my case, you put it in two pans, because they biggest one you've got now contains frittata. but don't let the smaller bunch burn, like i did. boo.

in the meantime, check the bottom of the frittata using a rubber spatula. when it looks well browned, put a large platter on top of the frying pan and flip the frittata onto the platter, and then slide it back in the pan so the other side can cook. here is a lovely picture of the flip onto the platter. you will look awkward doing this, but you will feel proud and accomplished when it is done.

and here we are. lovely. its good with potatoes, toast, or fruit. even tempeh bacon, this ease of which was quite nice, although i think i prefer the taste of tempeh that i've marinated.

p.s. this works great as leftovers.