• Whisk eggs, egg whites, 1/4 cup cheddar, salt and pepper.

  • Cook bacon in a 10-inch nonstick oven-safe skillet over medium-high. Remove to a paper-towel-lined plate with a slotted spoon. Pour off all but 2 tbsp bacon fat from skillet, reserving the excess.

  • Add hash browns (before adding, squeeze tightly with a clean towel to remove as much moisture as possible). Cook 3 minutes, stirring, until browned. Pour 1 tbsp reserved bacon fat (or use oil if none remains) around perimeter of skillet, then stir in spinach, bacon and eggs. Cook 2 minutes and sprinkle with 1/4 cup more shredded cheddar.

  • Bake at 400° for 10 minutes, until eggs are cooked. Use a knife or spatula to release frittata from sides and carefully slide onto a plate.

  • Once cool, slice into 6 wedges, wrap each in plastic and place in a resealable plastic bag. To reheat, wrap in a paper towel and microwave on high for 2 minutes.

Nutrition Facts

320 calories; 25 g total fat; 450 mg sodium. 10 g carbohydrates; 14 g protein;