This is a savory cheesecake appropriate as an appetizer or a nice brunch presentation. The recipe is by Elizabeth Shcneider's From the Asparagus to Zucchini: A Guide to Farm Fresh Seasonal Produce
The Wisconsin Milk Marketing Board brings us this cheesy benedict made with Canadian bacon, Wisconsin sharp cheddar, Gouda, spinach and tomato.
For the true garlic lover, this recipe features 40-60 cloves of garlic, cream, bacon, eggs and Swiss cheese.
Recipe for a lower fat Asparagus & Parmesan Frittata - Uses egg whites only with asparagus, onions and low-fat Jack or Swiss cheese.