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Asparagus Frittata

  • 4servings
  • 15minutes

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Source: www.mixingbowl.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B9, B12, H, D, E
MineralsNatrium, Fluorine, Chromium, Calcium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 cup egg substitute (or 4 large eggs, beaten)

  2. 1 cup fresh asparagus, cut into 1" pieces

  3. 2 slices Canadian bacon, diced

  4. 2 tsp. dill weed

  5. 2 tbsp. grated Romano cheese

  6. 1/2 cup spaghetti or similar pasta, cooked cooking spray or butter to coat pan salt and pepper to

Instructions Jump to Ingredients ↑

  1. In a medium-sized bowl, mix all ingredients together. You can cook it right away, but I like to let mine rest for at least 30 mins first.

  2. Spray a non-stick skillet with cooking spray, or melt enough butter to coat pan. Pour the egg mixture into the pan and cook, covered, over low heat for 10-15 minutes, until egg is set but not dry.

  3. Loosen the edges of the frittata with a silicone spatula and slide onto a serving plate. Cut into wedges and serve.

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