Breakfast – Bacon and Asparagus Frittata

6 Servings
Prep: 10 min.
Cook:25 min.

12 ounces bacon
2 cups sliced fresh asparagus (cut in 1/2-inch pieces)
1 cup chopped onion
2 garlic cloves, minced
10 eggs, beaten
1/4 cup minced parsley
1/2 teaspoon seasoned salt
1/4 teaspoon black pepper
1 large tomato, thinly sliced
1 cup (4 ounces) shredded cheddar cheese

Cook bacon until crisp. Drain, reserving 1 tablespoon drippings. In a 9-in. 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 the topping. In a 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 10-15 minutes or until eggs are nearly set. Preheat broiler; place skillet 6 in. from heat for 2 minutes or until lightly browned. Serve immediately.


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