Categories: egg dishes

Ingredients

• 6 large plum tomatoes
• 1 (12 oz.) pkg. 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 tsp. seasoned salt
• 1/4 tsp. pepper
• 1/2 cup sour cream
• 1/4 cup fresh parsley, chopped
• 2 cups (8 oz.) shredded mild Cheddar cheese, divided

Directions

1. Cut tomatoes into thin slices. Drain tomatoes well, pressing between layers of paper towels to remove excess moisture; set aside.
2. Cook bacon in a 12-inch oven-proof skillet until crisp; remove bacon, reserving 1 Tbsp. drippings in skillet. Crumble bacon, and set aside.
3. Sauté onion and garlic in reserved but drippings 4 to 5 minutes or until tender. Add asparagus, and sauté 1 minute.
4. Beat eggs, 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.
5. Cook over medium-low heat 3 to 4 minutes or until eggs begin to set around edges.
6. Bake at 350 degrees for 15 minutes. Remove from oven; 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.

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