- 6 eggs
- 6 egg whites
- 1 ounce Parmesan cheese, finely shredded (about 1/2 cup)
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup sliced basil leaves
- 2 Tablespoons olive oil, divided use
- 1 small onion, diced
- 6 slices (3 ounces) turkey bacon, diced
- 2 cups sliced
- 1 cup (4 ounces) cooked, sliced potato
- 1/2 pound asparagus, trimmed and cut into 1-1/2-inch pieces
- 1 cup small cherry or grape tomatoes
Preheat oven to 400 F. Whisk together eggs, egg whites, Parmesan cheese, pepper, and basil; reserve in refrigerator until ready to use.
Heat 1 tablespoon olive oil in a 10-inch cast-iron skillet or oven-safe pan over medium-high heat. Add onion and cook, stirring, until soft and slightly golden, 7 to 9 minutes.
Add turkey bacon and cook, stirring, until crisped, 4 to 5 minutes. Add mushrooms and cook until softened, 3 to 4 minutes.
Add potato, asparagus, and tomatoes; cook 2 more minutes until asparagus just begins to soften.
Add remaining oil to skillet and stir to incorporate with bacon and vegetables. Add egg mixture and tilt pan to evenly distribute eggs. Cook until eggs just begin to set, 3 to 4 minutes. Transfer to oven and bake until top is lightly browned and eggs are fully set, 11 to 12 minutes.
Remove from oven and let cool slightly. Cut into 6 equal-size wedges. (Note: Can be served warm or at room temperature.)
Nutrition per serving: Calories 220; Fat 13.7g (sat 3.8g, mono 6.6g, poly 2.2g); Cholesterol 202mg; Protein 16g; Carbohydrate 9g; Sugars 3g; Fiber 2g; RS 0.2g; Sodium 384 mg
Recipe Source: by Ellen Kunes and Frances Largeman-Roth (Oxmoor House)
Reprinted with express written permission.
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|Nutritional Guidelines (per serving)|
|Total Fat||13 g|
|Saturated Fat||4 g|
|Unsaturated Fat||6 g|
|Dietary Fiber||4 g|