Ramp and Parmesan frittata
Fat free egg substitute
Cooked Canadian-style bacon
3 oz, diced
8 medium, white parts and greens separated, both thinly slic
2 oz, shaved, (Parmigiano-Reggiano)
- Whisk eggs and egg substitute in a large bowl until creamy and uniform. Set aside.
- Spray a medium nonstick skillet with cooking spray; set over medium-high heat. Add bacon and sliced whites of ramps; cook 3 minutes, stirring often, until bacon is lightly browned and ramp white bits have softened somewhat.
- Add greens from the ramps; cook 1 minute, stirring often, until wilted.
- Whisk egg mixture one more time; pour into skillet. Cover, reduce heat to low, and cook about 12 minutes, until top of eggs is set. Slide frittata out of skillet and onto a cutting board. Divide into four wedges; sprinkle with shaved Parmigiano-Reggiano and black pepper. Serving size: 1/4 of frittata