Asparagus, Canadian Bacon, and Cheese Frittata |
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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 2 |
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This recipe appeared on Easter weekend (4/22-4/24/11). Ingredients:
5 eggs |
4 tablespoons parmesan cheese, freshly grated |
2 tablespoons milk |
1/4 teaspoon lemon zest, freshly grated |
1 tablespoon extra-virgin olive oil |
1/4 lb asparagus spear, medium, trimmed and cut into 1/2 inch pieces (about 8) |
4 medium slice canadian bacon, coarsely chopped (about 2 ounces) |
salt and pepper |
Directions:
1. Position an oven rack in upper shelf of oven and preheat broiler.
2. Whisk eggs, 3 tablespoons of cheese, milk, lemon zest, 1 teaspoon salt, and pepper to taste together in a bowl. Set aside.
3. Heat olive oil in an 8-inch nonstick skillet over medium heat. Add asparagus and bacon and saute until asparagus is tender but still slightly crisp, about 4 minutes. Reduce heat to low, pour in egg mixture and stir gently to distribute. Cover and cook until eggs begin to set and bottom lightly browns, about 9 minutes.
4. Uncover pan, sprinkle frittata with remaining tablespoon of cheese, and broil until eggs are set and lightly browned on top, about 1 minute. Remove from broiler and let sit for 5 minutes. Slip frittata out of pan onto a cutting board, slice into wedges. Serve warm or at room temperature with herb salad.
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