A very attractive brunch dish for Easter or Mother's Day and cooks quickly leaving you plenty of for relaxing with guests. Plus, it reheats well for a Kimkins friendly lunch the next day!
Ingredients (serves 4)
- 4 large eggs
- 4 egg whites
- 1 cup cooked asparagus, chopped
- 4 oz Canadian bacon, chopped
- 1 Roma tomato, sliced
- 1/4 cup onion, minced
- 4 tbsp grated parmesan cheese
- 1 tbsp garlic, minced
- 1 tbsp butter
- 1 green onion, chopped (garnish)
- salt & pepper
Preheat the oven to 350 degrees F.
Melt butter in a nonstick oven proof skillet. Beat together eggs, cheese, salt, pepper and set aside. Add onion & garlic to melted butter and sauté for 2 minutes. Add asparagus and Canadian bacon, stirring occasionally for 5 minutes.
Pour the egg mixture into the skillet turning heat to medium-low. Cook for 5 minutes or until the frittata bottom is firm. Arrange tomato slices on top.
Transfer skillet to the oven. Check every 5 minutes until the frittata top is no longer runny. Garnish with green onionand serve warm or at room temperature.
Variations: This recipe works for an endless number of frittata combinations. Favorites include broccoli & leek, Italian sausage & mushroom and roast chicken & roasted red pepper.
Nutritional Info (per serving)
Calories: 180
Carbs: 5 grams
Protein: 18 grams
Fat: 10 grams
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