Here's the frittata recipe I was telling you about.

 I definitely think it will be

just fine without the Canadian bacon, and I sometimes like to add
tomatoes.  It's not hugely filling, so if you're pretty hungry, you might want
to serve it with a salad on the side.  

Ingredients
% 5 large eggs
% 4 tablespoons freshly grated Parmesan
% 2 tablespoons milk
% 1/4 teaspoon freshly grated lemon zest
% 1 teaspoon kosher salt
% Freshly ground black pepper
% 1 tablespoon extra-virgin olive oil
% 4 ounces medium asparagus stalks (about 8), woody stems trimmed, cut
into 1/2-inch pieces
%
% 4 medium slices Canadian bacon (about 2 ounces), coarsely chopped
Directions
Position an oven rack in the upper part of the oven and preheat the
broiler. Whisk the eggs, 3 tablespoons of the cheese, the milk, lemon zest,
salt, and pepper to taste together in a bowl.

Heat the olive oil in an 8-inch nonstick skillet over medium heat. Add the
asparagus and Canadian bacon, and cook until the asparagus is crisp-
tender, about 4 minutes. Reduce heat to low, pour the egg mixture into the
skillet, stirring gently to distribute the fillings evenly. Cover, and cook until
the bottom sets, but does not get too brown, about 9 minutes. Remove the
cover, scatter the remaining 1 tablespoon of cheese over the surface. Run
the frittata under the broiler until the top sets and browns slightly, about 1
minute. Set aside for about 5 minutes before unmolding. Slip thefrittata out
of the pan onto a cutting board, cut into wedges. Serve warm or room
temperature.