Bacon, Asparagus, Potato Frittata

Adapted from Asparagus and Potato Frittata

Ingredients
2 t. sunflower seed oil, divided
1 small sweet onion, thinly sliced
1 clove garlic, minced
1 t. chopped fresh rosemary, or ¼ teaspoon dried
1 tomato, seeded and chopped, divided
2 small cooked potatoes, cut into ½" dice
1 bunch cooked asparagus stalks, cut into 1" pieces
½ t. salt
½ t. freshly ground pepper, plus more to taste
4 large eggs
4 large egg whites
4 slices center-cut uncured bacon, cut in 1/4" slices
¼ c. freshly grated Asiago cheese
2 T. chopped fresh chives, or scallions

Directions
Preheat the broiler. Heat 1 t. oil in a large iron skillet over medium heat. Add bacon, onion, garlic, rosemary, and half of the tomato; cook, stirring, until the onion is tender, about 8 minutes. Steam diced potatoes in the microwave.  Add potatoes and cook, stirring, until they start to brown, about 4 minutes.  Steam asparagus in the microwave.  Add asparagus and cook until heated through. Remove the vegetables from the pan; season with salt and pepper. Wipe out the pan, brush with the remaining 1 t. oil, and return it to low heat. Lightly whisk whole eggs, egg whites and cheese in a medium bowl. Add the vegetables to the egg mixture and pour into the pan, gently stirring to distribute the vegetables. Cook over low heat until the underside is light golden, 5 to 8 minutes. Place the pan under the broiler and broil until the top of the frittata is puffed and golden brown, 1 to 2 minutes. Loosen the frittata and slide it onto a platter. Garnish with chives (or scallions) and the remaining chopped tomato.

Nutrition Facts

Servings 4.0
Amount Per Serving
calories 311
% Daily Value *
Total Fat 12 g	19 %
Saturated Fat 4 g	20 %
Monounsaturated Fat 4 g
Polyunsaturated Fat 1 g
Trans Fat 0 g
Cholesterol 205 mg	68 %
Sodium 775 mg	32 %
Potassium 527 mg	15 %
Total Carbohydrate 24 g	8 %
Dietary Fiber 3 g	11 %
Sugars 8 g
Protein 28 g	56 %
Vitamin A	15 %
Vitamin C	43 %
Calcium	13 %
Iron	11 %