RECIPE MONDAY!!!

Today I will share one more asparagus recipe and then for the month of June I will be posting dessert recipes.

Asparagus-Pepper Frittata

2 slices double-smoked bacon
1 lb fresh asparagus, trimmed
1/2 red bell pepper, seeded and cut into strips
1/2 cup chopped yellow onion
6 large eggs, slightly beaten
1 1/2 cups shredded white chedder cheese
1/2 cup half-and-half, light cream or milk
2 Tbsp chopped fresh Italian parsley
1/2 tsp salt
1/4 tsp ground black pepper

Preheat broiler. In a 10-inch broiler-proof skillet, cook bacon until crisp. Drain bacon; crumble and set aside.

Cut asparagus into 1-inch pieces. In a saucepan, bring about 1 inch wter to boiling. Add asparagus, pepper strips and onion; bring just to boiling. Reduce heat slightly; boil about 1 minute or until crisp-tender. Drain well.

Spread asparagus-pepper mixture evenly in skillet.

Combine eggs, cheese, half-and-half, parsley, bacon, salt and pepper in a bowl. Pour over vegetables in skillet. Cook over medium heat. As mixture sets, run a spatula around edge of skillet, lifting egg mixture so the uncooked portion flows underneath. Continue cooking and lifting the edges until the egg mixture is almost set.

Place skillet under the broiler. Broil 1 to 2 minutes or until top is just set and begins to turn golden. Cut into squares to serve.

As always, try it out and let us know how you like it. If you have any suggestions or questions then let us know.