Asparagus and bacon frittata

This is the perfect, easy to prepare breakfast, if you have the ingredients on hand. We don't eat bacon every day. I rotate it in and out of our menus. I rarely have heavy cream on hand, but I was lucky. Asparagus fresh in season is our favorite. This serves two or three.

Ingredients

Asparagus, 4 thick stalks

Bacon, 1 thick slice

Onion, two slices

Eggs, 3 large

Heavy cream, 1 C

Ceramic pie dish

Olive oil, 1 T

Preparation

In a sauté pan over medium heat, add the olive oil. Clean asparagus by floating in a bowl of water. Snap off hard end of asparagus and freeze to use later. Chop asparagus into bite-size pieces. Cut bacon and onion small. Cook bacon, asparagus and onion in olive oil. Do not overcook. Turn off burner, set aside. In mixing bowl, whip eggs and heavy cream. Spread the asparagus mixture into a ceramic or glass pie dish. Pour the egg/cream mix over the asparagus. Bake in a 350 F oven for 30 minutes. Can be refrigerated for one day and eaten cold. We prefer to eat ours warm.