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Bacon and Asparagus Frittata

1 tbs. Big Horn Garlic olive oil
1 cup chopped red onion
2 garlic cloves, minced
1/2 cup bacon crumbles
2 cups sliced fresh asparagus, cut in 1/2-inch pieces
8 eggs, beaten
1/4 cup minced parsley
1/2 teaspoon sea salt
1/4 teaspoon black pepper
1 large tomato, thinly sliced
1 cup shredded cheddar cheese
1/4 cup Gruyere cheese, shredded

Preheat broiler on low setting. Heat a 10-in. cast iron skillet to medium heat. Add onion and garlic, saute until onion is tender. Add asparagus and bacon, heat for another minute. Add parsley, salt and pepper. In a large bowl, scramble the eggs and pour into skillet and mix well. Cook over medium-low for 7 minutes or until eggs are nearly set. Decorate with tomato slices and shredded cheeses. Broil on top rack for 5-7 minutes, until golden brown.