Bacon and asparagus fritatta

• 12 ounces bacon
• 2 cups sliced fresh asparagus (cut in 1/2-inch pieces)
• 1 cup chopped onion
• 2 garlic cloves, minced
• 10 large eggs, beaten
• 1/4 cup minced parsley
• 1/2 teaspoon seasoned salt
• 1/4 teaspoon pepper
• 1 large tomato, thinly sliced
• 1 cup shredded cheddar cheese

Cook bacon until crisp. Drain, reserving 1 tablespoon drippings. In a 9- or 10-in. ovenproof skillet, heat reserved drippings on medium-high. Add asparagus, onion and garlic; sauté until onion is tender. Crumble bacon; set aside a third.

In a large bowl, combine remaining bacon, eggs, parsley, salt and pepper.

Pour egg mixture into skillet; stir. Top with tomato, cheese and reserved bacon. Cover and cook over medium-low until eggs are nearly set, 10-15 minutes. Preheat broiler; place skillet 6 in. from heat. Broil until lightly browned, about 2 minutes. Serve immediately. Yield: 6 servings.
Recipe form tasteofhome.com