Asparagus, Canadian Bacon, and Cheese Frittata

Ingredients

• Egg

  Whole, fresh eggs

  6 large or 300g

• Parmesan cheese

  Shredded

  4 tbsp or 20g

• Lowfat milk

  Fluid, 1% milkfat, with added vitamin a and vitamin d

  2 tbsp or 31g

• Lemon zest

  ¼ tsp or 0.5g

• Salt

  Table

  1 tsp or 6g

• Pepper

  Spices, black

  1 dash or 0.1g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Asparagus

  Raw

  ¼ lb or 113g

• Canadian bacon

  Pork, cured, unheated

  4 slice or 114g

Directions

1. In a bowl, whisk together the eggs, 3 tablespoons of Parmesan cheese, milk, lemon zest, salt, and pepper.
2. Heat olive oil in an 8-inch nonstick skillet over medium heat. Add asparagus and Canadian bacon, cooking until asparagus is crisp-tender, about 4 minutes. Reduce heat to low, pour in the egg mixture, and stir gently to distribute fillings evenly. Cover and cook until the bottom sets, about 9 minutes. Remove cover and sprinkle remaining cheese on top.
3. Place the skillet under the broiler until the top sets and browns slightly, about 1 minute. Let it rest for 5 minutes before unmolding. Slide the frittata onto a cutting board, cut into wedges, and serve warm or at room temperature.

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