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asparagus + turkey bacon frittata

Egg dishes for dinner have the perfect balance of casual and elegant. This high-protein, low-carb dish is ready in minutes and is ultra satisfying. Save the leftovers for tomorrow’s breakfast.

Yield 4 servings • Prep Time 10 minutes • Cook Time 15 minutes

2 tsp olive oil

1 small bunch asparagus, trimmed and chopped

¾ tsp kosher salt

½ tsp freshly ground black pepper

8 eggs, beaten

4 strips cooked turkey bacon, chopped

1 cup shredded Gruyere cheese

1. In a large (5½- to 7¼-quart) Dutch oven, heat the olive oil over medium-high heat. Add the asparagus and sauté for 3 to 5 minutes. Season with salt and pepper. Preheat the broiler to high.

2. Add the eggs and turkey bacon to the pan and gently stir. Cook for 3 to 4 minutes more, until eggs begin to set.

3. Sprinkle with cheese and transfer to broiler. Broil for 2 to 3 minutes or until cheese is melted and slightly golden.

4. Use a spatula to remove the frittata from the Dutch oven, and transfer it to a plate or cutting board to slice. Serve warm or at room temperature.

5. Store leftovers in an airtight container in the refrigerator for up to 3 days or in the freezer for 1 month.

NUTRITION PER SERVING

Calories 318 • Total Fat 22g • Saturated Fat 8g • Cholesterol 365mg • Sodium 643mg • Total Carbohydrate 3g • Dietary Fiber 1g • Sugars 2g • Protein 25g