Bacon Potato Asparagus Frittata

• 1 cup Potatoes, 1/2-inch Cubes
• 1 cup Asparagus, Cut Into 1-inch Pieces
• 1/2 cups Sweet Red Or Green Pepper, Diced
• 1/2 cups Yellow Onion, Diced
• 1 clove Garlic, Minced
• 1/2 cups Bacon Pieces, Fried Crisp
• 8 whole Eggs
• 1/4 cups Milk
• 1 teaspoon Italian Seasonings
• Salt
• Pepper
• 1/2 cups Cheese - Mozzarella, Cheddar Or Parmesan
• 1 teaspoon Oil

1. You'll need a 9-10" skillet with a lid. Or an oven-proof skillet.
2. 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.
3. In a bowl, whisk together the eggs, milk and seasonings until blended. Stir in the cheese, saving some for topping.
4. 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.
5. Cut into wedges and serve from the pan.
6. Serve with sour cream.

potatoes, sweet red, yellow onion, clove garlic, bacon, eggs, ubc, italian seasonings, salt, pepper, oil

Taken from tastykitchen.com/recipes/breakfastbrunch/eggs-breakfastbrunch/bacon-potato-asparagus-frittata/ (may not work)