breakfast

Ingredients

• 2 tsp olive oil, or vegetable oil
• 4 slice uncooked turkey bacon, diced
• 1/2 cup onion(s), diced
• 2 cup asparagus, fresh, or frozen and thawed, cut into 1-inch pieces
• 1 sprays cooking spray
• 6 slice light whole wheat bread
• 4 large egg(s)
• 5 large egg white(s)
• 3/4 cup fat-free skim milk
• 2 tsp Dijon mustard
• 1/2 tsp table salt
• 1/4 tsp black pepper, freshly ground
• 2 Tbsp grated Parmesan cheese, divided
• 1 cup low-fat shredded cheddar cheese, about 4 oz

Instructions

• Heat oil in a large ovenproof skillet over medium heat. Add bacon and cook, stirring, until golden brown, about 4 minutes. Add onion and asparagus; sauté until vegetable are soft, about 3 to 5 minutes. Remove vegetables from pan and set aside.
  
  
• Preheat broiler.
  
  
• Off heat, coat same skillet with cooking spray. Arrange bread slices tightly in bottom of skillet.
  
  
• In a large bowl, whisk together eggs, egg whites, milk, mustard, salt and pepper; pour over bread and allow milk mixture to soak in entirely (like when you make French toast). Sprinkle bread with 1 tablespoon of Parmesan cheese.
  
  
• Place skillet over medium to medium-high heat. Cook, shaking pan frequently to promote even cooking, until almost cooked through to the top, about 4 or 5 minutes.
  
  
• Place skillet under broiler to set eggs, about 2 minutes. Remove skillet from broiler; top with bacon-vegetable mixture, cheddar cheese and remaining tablespoon of Parmesan cheese. Place skillet under broiler again until cheese melts, about 1 to 2 minutes. Slice into 6 pieces and serve. Yields 1 piece per serving.

Notes

• This ingredient-packed stratta is part of our Perfectly Simple recipe series. Click here to view other recipes in this series.
  
  If you don’t have an oven-proof skillet, cover the handle with aluminum foil before broiling.