Fresh Tomato & Asparagus Frittata

• 1/2 pound fresh asparagus spears, trimmed
• 2 tablespoons Land O Lakes Butter
• 4 ounces (1 cup) sliced fresh mushrooms
• 1 medium (1/2 cup) onion, chopped
• 6 Land O Lakes Eggs
• 8 slices (2/3 cup) bacon, cooked, crumbled
• 1 small tomato, sliced
• 4 ounces (1 cup) shredded Cheddar cheese

1. Beat eggs in bowl until frothy; stir in bacon.
2. Pour into skillet.
3. Cook over medium heat, stirring gently and lifting edges with spatula to allow uncooked egg to flow underneath, 3-4 minutes or until eggs are almost set.
4. Arrange tomato slices and asparagus on top.
5. Cover; continue cooking 2-4 minutes or until eggs are set.
6. Sprinkle with cheese; cut into wedges.

butter, mushrooms, onion, o lakes eggs, bacon, tomato, cheddar cheese

Taken from www.landolakes.com/recipe/2087/fresh-tomato-asparagus-frittata (may not work)