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3 oz asparagus spears
12 fully cooked bacon slices
1 ham steak
6 eggs
1/4 teaspoon black pepper
1/2 cup Parmesan cheese, shredded
1 Roma tomato, seeded and diced
sesame seeds (optional)
1 tsp olive oil
1/4 cup chopped onion
1 cup potatoes, diced into 1/4 inch cubes


1. In a 10 inch skillet heat oil over medium high heat until hot.

2. Add onion and potatoes; stir and cook about 5 minutes.

3. Cut asparagus spears into thirds. Add asparagus and ham to skillet.

4. Meanwhile, in a medium size bowl beat eggs and pepper; stir in Parmesan cheese.

5. Reduce skillet heat to medium low; pour eggs over potato mixture.

6. Cover; cook 14 to16 minutes or until egg mixture is set in center.
Remove from heat.

7. Sprinkle diced tomato over frittata.

8. Cut into wedges and serve with Fully Cooked Bacon Slices which have been heated according to package directions. Sprinkle bacon with sesame seeds if desired.

Servings: 8