Asparagus, Canadian Bacon and Cheese Frittata
Maggie Gordon
It’s like a breakfast pizza! It’s a great low carb option that’s not as heavy as an omlette.
ingredients
- 5 large eggs
- 4 T grated parmesan
- 2 T milk
- 1/4 tsp grated lemon zest
- 1 tsp kosher salt
- ground black pepper
- 1 T extra-virgin olive oil
- 4 oz medium asparagus stalks (about 8), stems trimmed cut into 1/2" pieces
- 4 medium slices canadian bacon, coarsley chopped
directions
- 1
Position an oven rack in the upper part of the oven and preheat broiler. Whisk the eggs, 3 T of the cheese, the milk, lemon zest, salt and pepper to tast together in a bowl.
- 2
Heat the olive oil in an 8" nonstick skillet over medium heat. Add the asparagus and canadian bacon. Cook until the asparagus is crisp-tender, about 4 minutes.
- 3
Reduce to low heat, pour the egg mixture over the skillet, stirring gently to distribute the fillings evenly. Cover and cook until the botton sets, but does not get too brown, about 9 minutes.
- 4
Remove the cover, scatter the remaining 1 T of cheese over the surface. Run the frittata under the broiler until the top sets and browns slightly, about 1 minute.
- 5
Set aside for about 5 minutes before unmolding. Slip the frittata out of the pan onto a cutting board. Cut into wedges. Serve warm.
notes
You can substitute any fillings you want... make it your own!
Source: Maggie McCauley
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