It's been forever since I posted! It's my busy time of year at work (I work at an accounting firm) so blog posts have not really been a priority. Sorry!This was a really good recipe. And good news: we had leftovers and it reheated pretty well. We did forget to add the cheese while cooking it (there's none in the photo, if you look closely), so we just sprinkled it on top. It all tastes the same when mixed together on your plate, right?
- 12 oz bacon
- 2 cups sliced fresh asparagus (1/2 inch pieces)
- 1 cup chopped white onion
- 2 garlic cloves, minced
- 10 large eggs, beaten
- 1/4 cup minced parsley
- 1/2 tsp seasoned salt
- 1/4 tsp pepper
- 1 large tomato, thinly sliced
- 1 cup shredded cheddar cheese
Cook bacon until crisp. Drain, reserving 1 Tbsp drippings. In a 9 or 10 inch ovenproof skillet, heat reserved drippings on medium-high. Add the asparagus, onion and garlic; saute until onion is tender. Crumble bacon; set aside 1/3. 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 the broiler; place skillet 6 inches from heat. Broil until lightly browned, 2 minutes. Serve immediately.
NOTES: We don't own an ovenproof skillet (gift suggestion, anyone?) so we cooked everything on the stove and transferred it to a metal cake pan for the broiling part. Don't knock it till you've tried it. Also, does anyone know how to "crumble" bacon? We have this come up in a lot of recipes and end up just using kitchen scissors to cut our bacon. It works, but can give you a hand cramp. Are we not cooking our bacon crispy enough?
Serves 6
Prep Time: 10 minutes
Total Time: 35 minutes
Recipe from Taste of Home
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