Bacon Potato Asparagus Frittata

You’ll need a 9-10″ skillet with a lid. Or an oven-proof skillet.

Put the oil in a 9-10″ skillet over medium-high heat. Add onions and cook until clear. Add other vegetables and cook until crisp-tender, approximately 5 minutes. Remove from heat. Stir in the bacon.

In a bowl, whisk together the eggs, milk and seasonings until blended. Stir in the cheese, saving some for topping.

Pour the egg mixture over the vegetables and bacon. Turn heat to medium-low. Immediately put the cover on the skillet and cook until eggs are set. Or you can cook this on the stovetop just until the edges are set, about 5 to 6 minutes. Then transfer the skillet to a preheated 375-degree oven and cook until lightly browned and eggs are set, about 8 to 10 minutes.

Cut into wedges and serve from the pan.

Serve with sour cream.