Asparagus, canadian bacon and cheese frittata with parmesan and lemon zest
Delight your taste buds with this mouthwatering Asparagus, Canadian Bacon, and Cheese Frittata! Made with fluffy eggs, grated Parmesan, a touch of milk, and a hint of lemon zest, this savory dish is perfect for any meal. Enjoy the rich flavor of sautéed asparagus and crispy Canadian bacon, all cooked to perfection in olive oil. This frittata is finished off with a sprinkle of salt and a dash of black pepper, creating a symphony of flavors in every bite. Perfect for a nutritious breakfast, brunch, or a quick dinner option!
- 10 May 2024
- Cook time 15 min
- Prep time 15 min
- 2 Servings
- 9 Ingredients
This delightful Asparagus, Canadian Bacon, and Cheese Frittata is a perfect dish for any meal of the day. Bursting with fresh flavors from asparagus and a hint of lemon zest, combined with the richness of parmesan cheese and the savory touch of Canadian bacon, this frittata is sure to impress. Easy to make and delicious to eat, let's dive into the recipe!
Ingredients:
Instructions:
Preheat your oven to 350°F (175°C).
In a large mixing bowl, whisk together the eggs, grated Parmesan cheese, milk, lemon zest, salt, and black pepper until well combined and slightly frothy. Set aside.
In an oven-safe skillet or cast-iron pan, heat the olive oil over medium heat. Add the asparagus pieces and sauté for about 4-5 minutes until they are tender but still crisp. Remove the asparagus from the pan and set aside.
In the same skillet, add the diced Canadian bacon and cook for 2-3 minutes until they are lightly browned and heated through.
Return the cooked asparagus to the skillet and distribute it evenly with the Canadian bacon.
Pour the egg mixture over the asparagus and Canadian bacon in the skillet. Use a spatula or wooden spoon to spread the ingredients evenly and ensure everything is well-coated with the eggs.
Cook the frittata on the stovetop over medium heat for about 5 minutes until the edges begin to set but the center is still slightly runny.
Transfer the skillet to the preheated oven and bake for an additional 10-15 minutes, or until the frittata is puffed up and golden, and the center is set. You can check for doneness by inserting a knife or toothpick into the center; it should come out clean.
Remove the frittata from the oven and let it cool for a few minutes. Cut into wedges and serve warm. Optionally, garnish with extra Parmesan cheese and a sprinkle of lemon zest if desired.
Tips:
- Ensure to whisk the eggs well to incorporate air, resulting in a fluffier frittata.
- Use a non-stick skillet to prevent the frittata from sticking to the pan.
- Cook the bacon until it's crispy for an added texture contrast.
- If you prefer a spicier frittata, consider adding a pinch of red pepper flakes.
- Allow the frittata to cool slightly before cutting to help it set and maintain its shape.
This Asparagus, Canadian Bacon, and Cheese Frittata with Parmesan and Lemon Zest is a wonderful, versatile dish that can be enjoyed for breakfast, brunch, lunch, or dinner. The combination of fresh asparagus, savory bacon, and rich cheeses with a touch of lemon zest makes this frittata not just flavorful, but also nutritionally balanced. Enjoy this frittata as a standalone dish or pair it with a simple side salad for a complete meal.
| Nutrition Facts | |
|---|---|
| Serving Size | 260 grams |
| Energy | |
| Calories 460kcal | 19% |
| Protein | |
| Protein 36g | 24% |
| Carbohydrates | |
| Carbohydrates 6g | 2% |
| Fiber 1.20g | 3% |
| Sugar 2.08g | 2% |
| Fat | |
| Fat 40g | 46% |
| Saturated 12g | 41% |
| Cholesterol 570mg | - |
| Vitamins | |
| Vitamin A 280ug | 31% |
| Choline 470mg | 86% |
| Vitamin B1 0.46mg | 38% |
| Vitamin B2 0.77mg | 59% |
| Vitamin B3 6mg | 35% |
| Vitamin B6 0.40mg | 24% |
| Vitamin B9 120ug | 30% |
| Vitamin B12 2.03ug | 84% |
| Vitamin C 3.17mg | 4% |
| Vitamin E 2.21mg | 15% |
| Vitamin K 24ug | 20% |
| Minerals | |
| Calcium, Ca 190mg | 14% |
| Copper, Cu 0.16mg | 0% |
| Iron, Fe 3.81mg | 35% |
| Magnesium, Mg 40mg | 10% |
| Phosphorus, P 520mg | 42% |
| Potassium, K 560mg | 17% |
| Selenium, Se 70ug | 124% |
| Sodium, Na 2310mg | 154% |
| Zinc, Zn 3.82mg | 35% |
| Water | |
| Water 170g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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