Asparagus, Canadian Bacon, and Cheese Frittata

Ingredients

• Egg

  Whole, fresh eggs

  2 ½ large or 125g

• Parmesan cheese

  Grated

  2 tbsp or 10g

• Lowfat milk

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

  1 tbsp or 15g

• Lemon zest

  ⅛ tsp or 0.3g

• Salt

  Table

  ½ tsp or 3g

• Pepper

  Spices, black

  ½ dash or 0.05g

• Olive oil

  Salad or cooking

  ½ tbsp or 7g

• Asparagus

  Raw

  ⅛ lb or 57g

• Canadian bacon

  Pork, cured, grilled

  2 slice or 48g

Directions

1. Whisk the eggs, 3 tablespoons of the cheese, the milk, lemon zest, salt, and pepper to taste together in a bowl.
2. 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.
3. 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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