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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
plum tomato	6			-	-	-	-
bacon	1	package		1843.14	5.6576	55.7804	175.4298
onion	1		chopped	44.0	10.274000000000001	1.21	0.11
garlic clove	2		minced	8.94	1.9836	0.3816	0.03
asparagus	2	cups	cut	53.6	10.3984	5.896	0.3216
egg	10		beaten	715.0	3.6	62.8	47.55
seasoning salt	1	teaspoon		-	-	-	-
pepper	1/2	teaspoon		2.8865	0.7354	0.1195	0.0375
cream	1/2	cup	sour	227.7	5.3245	2.806	22.2525
parsley	1/4	cup	chopped	5.4	0.9495	0.4455	0.1185
cheddar cheese	2	cups	shredded divided	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.