Asparagus, Canadian Bacon and Cheese Frittata


  • 5 large eggs
  • 4 tbsp freshly grated parmesan
  • 2 tbsp milk
  • 1/4 tsp freshly grated lemon zest
  • kosher salt and freshly ground black pepper
  • 1 tbsp EVOO
  • 1/4 lb medium asparagus stalks (about 8), trimmed and cut into 1/2-inch pieces
  • 4 medium slices Canadian bacon (about 2 oz), coarsely chopped
  • mixed herb salad, for serving


  1. Position oven rack in upper shelf of oven and preheat broiler.
  2. Whisk eggs, 3 tbsp of cheese, milk, lemon zest, 1 tsp salt and pepper to taste together in a bowl and set aside.
  3. Heat olive oil in an 8-inch nonstick skillet over medium heat.
  4. Add asparagus and bacon and saute until asparagus is tender but still slightly crisp, about 4 minutes.
  5. Reduce heat to low, pour in egg mixture and stir gently to distribute.
  6. Cover and cook until eggs begin to set and bottom lightly browns, about 9 minutes.
  7. Uncover pan, sprinkle frittata with remaining tbsp of cheese, and broil until eggs are set and lightly browned on top, about 1 minute.
  8. Remove from broiler and let sit for 5 minutes.
  9. Slip frittata out of pan onto a cutting board, slice into wedges.
  10. Serve warm or at room temperature with herb salad.

Courtesy of Food Network 2011 Calendar


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