Bacon and asparagus frittata
| Prep Time: 15 min | Serves: 4 |
| Cooking Time: 15 min | Yield: 8 wedges |
Italian-style omelet with crumbled bacon, asparagus, and chopped onion/bell pepper.
Ingredients
- 3 fried slices Naturally Hickory Smoked Bacon
- 2 cups Asparagus
- 1/2 cup Red Bell Peppers
- 1/4 cup Red Onion
- 4 Eggs
- 4 large Egg White
- 1/2 cup Reduced Fat Mild Chedder Shredded Cheese
- 1 tbsp Omega Cooking Oil
Directions
Cook bacon in microwave; cool and crumble or chop. Finely chop onion and bell pepper; sweat in oil. Cut asparagus into ~1-inch lengths and add to pan. Cook ~2 minutes (Note: asparagus was leftover and already cooked). Reduce burner heat to low and start broiler on high. Whisk aggs and egg whites and add to pan. Cook on stovetop 2-3 minutes or until egg is sewt around the edges. Place pan in oven. Watch it carefully, things can burn quickly under the broiler. Cookk in oven until egg is set, then top with cheese and place back under broiler to melt/brown. Remove from pan. Use a pizza cutter to cut into 8 wedges.