Bacon and Asparagus Frittata

Especially during the summertime, this makes a nice light meal. Serve it with rice and bread. Recipe published in Country Woman March/April 1991.

Yield: 6 servings
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  • 12 ounce(s) bacon
  • 2 cup(s) sliced fresh asparagus (cut in 1/2-inch pieces)
  • 1 cup(s) chopped onion
  • 2 garlic cloves, minced
  • 10 eggs, beaten
  • 1/4 cup(s) minced parsley
  • 1/2 teaspoon(s) seasoned salt
  • 1/4 teaspoon(s) black pepper
  • 1 large tomato, thinly sliced
  • 1 cup(s) (4 ounces) shredded cheddar cheese


  1. • 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.
January 2012

This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.

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