Canadian Bacon and Asparagus Frittata with Dubliner Cheese

Yes, January. It follows The Holiday Season when I don’t believe in going out of my way to make any foods particularly diet-friendly. If they happen to be that way, fine. But if a recipe calls for heavy cream, by God I will use heavy cream.

Thus, January usually entails some digging around for healthy recipes.

Now, I’m not saying you should join WeightWatchers, or even that you should look into it. You look great. But WeightWatchers cookbooks actually contain a lot of tasty recipes you might enjoy even if you aren’t having trouble buttoning your jeans with any degree of comfort. Which, of course, you aren’t. I do tend to stay away from their recipes using weird “diet” ingredients (fat-free half and half? That’s got to be some sort of abomination).

You know those recipes that tell you to “use whatever you have left in your fridge and it will be fabulous!”?

Asparagus is out of season and, thus, extravagantly expensive. But I like it.

Asparagus is out of season and, thus, extravagantly expensive. But I like it.

I don’t like those ones. Because sometimes all I have in my fridge is expired yogurt and stale bread. Work your magic on that, why don’t you?

Nevertheless, this recipe is adapted from the Canadian Bacon-Cheddar Frittata recipe in the WeightWatchers 50th Anniversary Cookbook based on what was leftover from the holidays.

Dubliner Cheese is a hard-ripened cheese from – you guessed it – Ireland. I find it in my local grocery store and hopefully you can, too. If not, grab what looks good and is on sale.

The minute you set something like this down in front of your guests, you'll get a symphony of "oohs" and "aahs."

The minute you set something like this down in front of your guests, you’ll get a symphony of “oohs” and “aahs.”

My sister gave me a cast-iron skillet for Christmas and this was its inaugural run. I must say, I’m a fan. Apparently the magic of the cast-iron skillet is in its ability to distribute heat evenly. Whatever it is, the fact that you can take it off the stovetop and shove it right in the oven is pretty grand.

I have in the past, however, fried up all the ingredients, mixed them with the eggs and cheese etc. and poured it all into a greased pie dish, baked it at about 375 and then broiled the top. You could do that and no one will complain. If they do, throw them unceremoniously from your home and write a vague status on Facebook referencing the situation.

Canadian Bacon-Asparagus Frittata with Dubliner Cheese
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  • 1 shallot, chopped (I mean the thing that looks like a cross between onion and garlic, not green onions)
  • 1/2 bunch asparagus, chopped (or a whole one, I’m not the boss of you)
  • 3 large eggs
  • 3 large eg whites
  • 1 cup skim milk
  • Salt, pepper and paprika
  • 4 slices Canadian bacon/back bacon/ham/whatever you want to call it
  • 1/4-1/2 cup Dubliner cheese or something with lots of flavour so you only need to use a little

Spray an 8 or 10 inch cast-iron skillet with nonstick spray and set over medium heat. Add shallots and asparagus and cook, stirring occasionally, until softened, 4 or 5 minutes. Transfer to a small bowl.

Preheat the broiler.

Whisk the eggs and whites, milk, salt, pepper and paprika (how much is up to you, but let it be known that when making eggs, a dash or two of paprika can only be a good thing). Stir in asparagus and shallots, Canadian bacon and cheese.

Spray skillet again and set over medium heat. Add the egg mixture and reduce heat to medium-low. Cook, undisturbed, until the bottom of the frittata is firm, about 10 minutes.

Place the skillet under the broiler on the top rack. Broil until frittata is set in the centre, 5-10 minutes. You may have to move it down to a lower rack if it’s getting too brown before it sets. After 8-10 minutes I turned the broiler off and let the frittata sit on the bottom rack with the oven door closed for a few more minutes so it would set up but wouldn’t burn on top.

Cut into four wedges and serve.

This food blogging stuff seems pretty good to Scona.

This food blogging stuff seems pretty good to Scona.

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