Veggie & Bacon Frittata
Who doesn't love frittatas? They are the ultimate clean-out-the fridge weekend brunch or even for dinner. You can make this with a variety of ingredients. Tomatoes are a powerhouse with vitamin C, copper, potassium, and manganese.
- 8 eggs
- 8 slices of uncured bacon
- 3 cup cherry tomatoes
- 3 cup asparagus, cut into bite-sized pieces
- 4 green onions, chopped
- 1 tsp garlic powder
- 1 tsp onion powder
- 2 pinches salt and pepper to taste
Preheat the oven to 350°F.
In a large cast iron skillet (or an oven-safe skillet) at medium-high heat, add the bacon in a single layer. Cook until crispy, about 10 minutes, flipping halfway through. Remove to a paper towel-lined plate. When cool, chop or crumble into bite- sized pieces.
On medium heat, to the same skillet with half the bacon grease, add the chopped asparagus. Season with salt and pepper and stir for about a minute. Add the onions and cook for two more minutes while continuing to stir. Add the bacon back to the pan along with the tomatoes, garlic powder, and onion powder.
Pour the whisked eggs with the rest of the salt and pepper into the skillet. Give it a quick stir. Place the skillet in the oven and bake for about 20 minutes until the center is cooked through.
Slice up and serve!