g BACON AND ASPARAGUS FRITTATA - Big Horn Olive Oil Company
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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. ROD 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.