Frittata With Asparagus, Canadian Bacon and Parmesan
Nice breakfast or brunch treat. If you substitute table salt for the kosher salt, make sure to decrease the amount.
- Ready In:
- 1 1⁄4 cups egg substitute or 5 large eggs
- 4 tablespoons freshly grated parmesan cheese
- 2 tablespoons skim milk
- 1⁄4 teaspoon freshly grated lemon zest
- 1⁄2 teaspoon kosher salt (or to taste)
- fresh ground black pepper
- 1 tablespoon extra virgin olive oil
- 4 ounces medium asparagus spears, woody stems trimmed, cut into 1/2-inch pieces (about 8)
- 4 slices Canadian bacon, coarsely chopped (about 2 ounces)
- Position an oven rack in the upper part of the oven and preheat the broiler.
- Whisk the eggs, 3 tablespoons of the cheese, the milk, lemon zest, salt, and pepper to taste together in a bowl.
- Heat the olive oil in an 8-inch nonstick skillet over medium heat.
- Add the asparagus and Canadian bacon, and cook until the asparagus is crisp-tender, about 4 minutes.
- Reduce heat to low, pour the egg mixture into the skillet, stirring gently to distribute the fillings evenly.
- Cover, and cook until the bottom sets, but does not get too brown, about 9 minutes.
- Remove the cover, scatter the remaining 1 tablespoon of cheese over the surface.
- Run the frittata under the broiler until the top sets and browns slightly, about 1 minute.
- Set aside for about 5 minutes before unmolding.
- Slip the frittata out of the pan onto a cutting board, cut into wedges.
- Serve warm or room temperature.
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We very much enjoyed this frittata tonight as a light summer dinner using fresh asparagus. Regarding the amount of salt - I completely skipped it and thought it was great without. I especially liked the method used for making this frittata - it turned out perfectly done on top and bottom without being overdone. I used parm cheese in the egg mixture and fresh asiago cheese on the top. Made for ZWT4.