1. Cut tomatoes into thin slices. 2. Drain tomatoes well, pressing between layers of paper towels to remove excess moisture; set aside. 3. Cook bacon in a large oven-proof skillet until crisp; remove bacon, reserving 1 tablespoon drippings in skillet. 4. Crumble bacon and set aside. 5. Saute onion and garlic in reserved hot drippings 4 to 5 minutes or until tender. 6. Add asparagus, and saute 1 minute. 7. Beat eggs, seasoned salt, and pepper at medium-high speed with an electric mixer until foamy; stir in sour cream. 8. Pour over vegetables in skillet. 9. Reserve 1/4 cup bacon; stir in remaining bacon, parsley, and 1 cup Cheddar cheese. 10. Cook over medium-low heat 3 to 4 minutes or until eggs begin to set around edges. 11. Bake at 350 degrees for 15 minutes. 12. Remove frittata from oven, and top with tomato slices, reserved 1/4 cup bacon, and remaining 1 cup cheese. 13. Bake 10 to 15 more minutes or until frittata appears to be set. ---------------------------------------------------------------------------
Nutrition
Ingredients
