Bacon and Asparagus Frittata |
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Prep Time: 60 Minutes Cook Time: 40 Minutes |
Ready In: 100 Minutes Servings: 8 |
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Southern Living Ingredients:
6 large plum tomatoes |
1 (12 ounce) package bacon, slices |
1 medium onion, chopped |
2 garlic cloves, minced |
2 cups fresh asparagus, cut in 1/2 inch pieces |
10 large eggs, beaten |
1 teaspoon seasoning salt |
1/2 teaspoon pepper |
1/2 cup sour cream |
1/4 cup fresh parsley, chopped |
2 cups shredded cheddar cheese, divided |
Directions:
1. Cut tomatoes into thin slices.
2. Drain tomatoes well, pressing between layers of paper towels to remove excess moisture; set aside.
3. Cook bacon in a large oven-proof skillet until crisp; remove bacon, reserving 1 tablespoon drippings in skillet.
4. Crumble bacon and set aside.
5. Saute onion and garlic in reserved hot drippings 4 to 5 minutes or until tender.
6. Add asparagus, and saute 1 minute.
7. Beat eggs, seasoned salt, and pepper at medium-high speed with an electric mixer until foamy; stir in sour cream.
8. Pour over vegetables in skillet.
9. Reserve 1/4 cup bacon; stir in remaining bacon, parsley, and 1 cup Cheddar cheese.
10. Cook over medium-low heat 3 to 4 minutes or until eggs begin to set around edges.
11. Bake at 350 degrees for 15 minutes.
12. Remove frittata from oven, and top with tomato slices, reserved 1/4 cup bacon, and remaining 1 cup cheese.
13. Bake 10 to 15 more minutes or until frittata appears to be set.
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