Asparagus, Bacon and Tomato Frittata

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

Savory Chicken Sausage

Ahhhh, the delectable aroma of sausage cooking for breakfast or dinner! These low fat gems also freeze like a dream so they're ready anytime. Make up a big batch so you've always got some on hand for a quick snack or lettuce wrap!

Ingredients (makes 8 patties)

• 16 oz skinless ground chicken (ask butcher to grind)
• 1 green onion, finely minced
• 1 egg white, well beaten
• 1 Tbsp olive oil or nonstick spray
• 2 tsp poultry seasoning
• 1 tsp ground sage
• 1 tsp ground fennel seed (use spice grinder)
  
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp paprika
• 1 tsp salt & black pepper
  

Mix chicken, green onion, egg white and spices together. Form into 8 small patties. Heat olive oil in nonstick skillet or use cooking spray. Gently add patties and press down slightly. Cook over medium heat until lightly browned. Flip and cook until reverse side is lightly browned and serve hot!

Freeze leftovers with a layer of waxed or parchment paper between to prevent sticking together. Reheat in the microwave for 20 seconds or til warmed through.

Tip: Use a small coffee grinder for spices, especially fennel seeds or peppercorns.

Nutritional Info (per patty)
Calories: 80
Carbs: 0 grams
Protein: 12 grams
Fat: 2 grams