Bacon and asparagus frittata
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 12 | ounces | Bacon |
| 2 | cups | Asparagus -- fresh cut in |
| ½ | In | |
| 1 | cup | Chopped onion |
| 2 | Cloves garlic -- minced | |
| 10 | eaches | Eggs -- beaten |
| ¼ | cup | Parsley -- minced |
| ½ | teaspoon | Seasoned salt |
| ¼ | teaspoon | Black pepper |
| 1 | large | Tomato -- thinly sliced |
| 1 | cup | Shredded cheddar cheese -- 4 |
| Oz | ||
Directions
Cook bacon until crisp. Drain, reserving 1 tablespoon drippings. In a 9 inch or 10 in. ovenproof skillet, heat reserved drippings on medium-high. Add asparagus, onion and garlic; saute until onion is tender. Crumble bacon and set aside about a third for topping. In large bowl, combine remaining bacon, eggs, parsley, salt and pepper.
Pour egg mixture into skillet; stir. Top with tomato slices, cheese and remaining bacon. Cover and cook over medium-low for 10 to 15 min.
or until eggs are nearly set. Preheat broiler; place skillet 6 inch from heat for 2 min. or until lightly browned. Serve immediately.
Yield: 6 servings.
Recipe By : Country Woman