Bacon & Asparagus Frittata

When I prepare this frittata for guests, I’ll also serve rice and bread to make a hearty meal—quick and easy, but it always wins me many compliments! —Gwen Clemon, Soldier, IA

Prep: 10 min.

• Cook: 25 min. Makes: 6 servings

12 oz. bacon

2 cups sliced fresh asparagus (¹ ₂-in. pieces)

1 cup chopped onion

2 garlic cloves, minced

10 large eggs, beaten

¹ ₄ cup minced parsley

¹ ₂ tsp. seasoned salt

¹₄ tsp. pepper

1 large tomato, thinly sliced 1 cup shredded cheddar cheese

1. Cook bacon until crisp. Drain, reserving 1 Tbsp. drippings. In a 9- or 10-in. ovenproof skillet, heat reserved drippings on medium-high. Add the asparagus, onion and garlic; saute until onion is tender. Crumble bacon; set aside a third. In a large bowl, combine remaining bacon, eggs, parsley, salt and pepper.

2. 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 the broiler; place skillet 6 in. from heat. Broil until lightly browned, 2 minutes. Serve immediately.

Per serving: 344 cal., 24g fat (10g sat. fat), 351mg chol., 738mg sod., 7g carb. (3g sugars, 2g fiber), 23g pro.