Asparagus frittata and Weekend Cooking

We had a great Sunday.

And it began with this....an asparagus frittata.

And ended with us sitting here:

watching this:

eating this:

But this is about my frittata.


Last week, my friend Debbie mentioned that she had made a frittata for her mother's day brunch and also some bacon wrapped asparagus. Those things have stuck in my mind all week.
I'm a very suggestive eater....I don't know any other word for it, and it sounds crude, I know. It's not like I'm eating a banana and "really" enjoying it kind of suggestive, but rather, when I read a book and there is a description of a food item, it nags me until I make it. The same thing happens when my friends mention dishes that they have made. Debbie mentioned it last weekend and that is why I was set on making a frittata this weekend. I made the two become one tho. I made an asparagus frittata.
And it was good.

Asparagus fritatta
10 bacon strips, diced

1/2 cup chopped onion
1 pound fresh asparagus, trimmed
1 cup shredded Swiss cheese
1 tablespoon all-purpose flour
1/4 teaspoon salt
1/8 teaspoon pepper
4 eggs
1/2 cup half-and-half cream

Directions


1.In a skillet, cook bacon over medium heat until crisp. Remove with a slotted spoon to paper towels; drain, reserving 1 tablespoon drippings. In the drippings, saute onion until browned; drain.

2.Cut eight asparagus spears into 4-in.-long spears for garnish. Cut remaining asparagus into 1-in. pieces. In a saucepan, cook all of the asparagus in a small amount of boiling water until crisp-tender; drain.

3.In a bowl, toss the bacon, onion, asparagus pieces, cheese, flour, salt and pepper.  Pour into a pie plate.  In a bowl, beat eggs and cream; pour over bacon mixture. Top with asparagus spears. Bake at 400 degrees F for 30-35 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting.
 
It is 9:29pm  Pacific Standard Time....and I think I can get this into  "Weekend Cooking".  Right....under.....the gun.
 

Weekend Cooking is hosted by Beth at Beth Fish Reads. It is open to anyone who has any kind of food-related post to share: Book (novel, nonfiction) reviews, cookbook reviews, movie reviews, recipes, random thoughts, gadgets, fabulous quotations, photographs. If your post is even vaguely foodie, feel free to grab the button and link up anytime over the weekend