6 large plum tomatoes
1 (12 oz) package bacon slices
1 medium onion, chopped
2 garlic cloves, pressed
2 cups (1/2 inch) fresh asparagus pieces
10 large eggs, lightly beaten
1/2 teaspoon seasoned salt
1/4 teaspoon pepper
1/2 cup sour cream
1/4 cup fresh parsley, chopped
2 cups shredded mild cheddar cheese, divided
Cut tomatoes into thin slices. Drain tomatoes well, pressing between layers of paper towels to remove excess moisture; set aside.
Cook bacon in a 12 inch ovenproof skillet until crisp; remove bacon, reserving 1 tablespoon drippings in skillet. Crumble bacon, and set aside.
Saute onion and garlic in reserved hot drippings 4 to 5 minutes or until tender. Add asparagus, and saute 1 minute.
Beat eggs, seasoned salt, and pepper at medium-high speed with an electric mixer until foamy; stir in sour cream. Pour over vegetables in skillet. Reserve 1/4 cup bacon; stir in remaining bacon, parsley, and 1 cup cheddar cheese.
Cook over medium-low heat 3 to 4 minutes or until eggs begin to set around edges.
Bake at 350 for 15 minutes. Remove frittata from oven, and top with tomato slices, reserved 1/4 cup bacon, and remaining 1 cup cheese.
Bake 10 to 15 more minutes or until frittata appears to be set.
My 2 cents worth:
- I leave out the tomatoes and parsley.
- I buy a package of bacon pieces, use regular salt, and use a little minced garlic.
- I saute the asparagus and onions in a little oil since I don't have the bacon juice.
- I don't measure the cheese I put on top, I just cover the top with it.
- When the eggs start to set in the skillet, I transfer it to a lightly greased 9x13 inch casserole dish and then bake it.
- This is SO SO yummy. We have it for supper some times. Then for breakfast the next morning.