Spring Has Sprung Frittata

Spring has sprung and along with it is starting to appear a fun new variety of vegetables in our weekly organic deliveries including the welcome April Harvest of fresh Asparagus. Just like my last entry on Pizza, Frittatas are also a great way to incorporate all kinds of combinations of vegetables into your diet. Tonight's recipe is something we came up with on the spot using the following ingredients:

1 Tablespoon Olive Oil
1/2 Yellow Onion, Chopped
1 Red Bell Pepper, Sliced
1 Bunch Asparagus, cut into one inch pieces
1/2 Cup Canadian Bacon, Diced
5 Large Free Range Eggs
2 Tablespoons Heavy Cream
1 Large Clove Garlic, Crushed
Salt & Pepper
1 Cup Shredded White Cheese Blend (such as Gruyere, Parmesan, and Mozzarella)

Preheat Broiler. Heat Olive Oil in a Cast Iron skillet over medium high heat. Add onions and saute three minutes until soft. Add Peppers, Asparagus, and Canadian Bacon. Lower heat to medium low and cook, covered for 6 minutes until asparagus is just barely tender.

Meanwhile, in large bowl, whisk together eggs, cream, crushed garlic, salt & pepper. When the six minutes is up, remove lid and pour egg mixture evenly over vegetables. Turn heat back up to medium and cook about 5 minutes until eggs start to set but are still runny on top. Sprinkle shredded cheese over the top and place under broiler. Broil a few minutes until cheese melts and starts to brown in spots. Remove from oven, slice into wedges and serve.