Ingredients
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1 1/4 cups egg substitute or 5 large eggs
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4 tablespoons freshly grated parmesan cheese
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2 tablespoons skim milk
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1/4 teaspoon freshly grated lemon zest
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1/2 teaspoon kosher salt (or to taste)
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fresh ground black pepper
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1 tablespoon extra virgin olive oil
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4 ounces medium asparagus spears, woody stems trimmed, cut into 1/2-inch pieces (about 8)
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4 slices Canadian bacon, coarsely chopped (about 2 ounces)
Instructions
- 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.