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
8 slice light whole wheat bread, cubed
1 cup low-fat shredded cheddar cheese, about 4 oz
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

Instructions
Heat oil in a large ovenproof skillet over medium heat. Add bacon and cook until golden brown, about 4 minutes. Add onion and asparagus; sauté until vegetables are soft, about 3 to 5 minutes. Remove from heat and stir in bread; sprinkle cheddar cheese over top.
Preheat broiler.
In a large bowl, whisk together eggs, egg whites, milk, mustard, salt and pepper. Pour egg mixture over bread mixture in skillet and set pan over medium-high heat. Cook until almost cooked through to the top, shaking pan frequently to promote even cooking, about 5 to 7 minutes.
Sprinkle Parmesan cheese over top of frittata. Place pan under broiler and broil until top is golden brown and frittata is cooked through, about 1 to 2 minutes. Slice into 6 pieces and serve. Yields 1 piece per serving.
Notes
Not only are frittatas an excellent way to enjoy breakfast or brunch, they give you the perfect opportunity to use up leftover vegetables, lean meats and day-old bread.

If you don’t have an oven-proof skillet, cover the handle with aluminum foil before broiling.