Our kitchen is functional again! (Beautiful, too.) To celebrate having plumbing and a working stove again, I cooked.
This recipe works best if you have two skillets available. You'll want a clean 10-inch oven-proof one to cook the frittata in; you can saute the other ingredients in another.
4-5 slices bacon
1 medium onion, chopped
2-3 cups sliced asparagus (in rounds)
Salt and pepper
6 eggs, beaten
1/4 cup grated Parmesan
Cook the bacon in a large skillet, then drain on paper towels. Pour off most of the bacon fat, then add the onions and saute for 2-3 minutes. Add the asparagus and continue to saute over medium heat until tender, about 3-5 minutes depending on the size of the pieces. Add salt and pepper to taste.
While the bacon and vegetables cook, combine the eggs and Parmesan in a medium bowl. Chop the bacon once it is cool enough to handle and add to the eggs. When the vegetables are ready, stir them in as well.
Take a 10-inch ovenproof skillet and oil it well. Heat over medium heat, then pour in the egg mixture and level it out. Cook over medium heat for about 5 minutes, until the eggs are partially set. Turn on the broiler. Finish cooking the frittata under the broiler for 3-5 minutes; check for doneness by inserting a knife into the middle. Watch it carefully to avoid overcooking or burning.
Serve hot, warm, or room temperature.
Serves about 4.