This is a wonderful alternative when you don’t want just the same old eggs or omelette. You can be as creative as you wish it comes to the vegetables’the following combination is my favorite!

• 1/4 cup bacon, diced
• 1/2 red onion, sliced
• 1/4 cup sliced mushrooms
• 1/4 cup cooked asparagus, cut into 1" pieces
• 3 T. fresh basil, chopped
• 2 T. fresh chives, chopped
• 6 eggs, lightly beaten
• 2 T. heavy cream
• 1/2 cup cherry tomatoes, cut in half (a combination yellow and red taste great!)
• 1/4 cup goat cheese, crumbled
• 3 T. grated parmesan cheese
• 1/4 cup shredded jack cheese
• salt & pepper, to taste
• 2 T. butter
• 1 T. olive oil

In a large saute pan, cook the bacon till the grease begins to release. Add the onions and saute over medium heat for 4-6 minutes until the onions are soft and slightly golden.     Add the mushrooms and asparagus and saute briefly. Add the herbs and toss to combine.   Remove the mixture from the heat and set aside.

In a large mixing bowl whisk together the eggs and cream. Add the sauteed mixture, the tomatoes and the three cheese and mix to combine well. Season with salt and pepper.

In a medium sized high-sided skillet, heat the butter and oil. Add the egg mixture and allow the edges to cook until golden. Then place the pan in a pre-heated 375 degrees oven for 10-15 minutes or until the frittata puffed and golden. Serve immediately.