This dish is one of the easiest thing to put together if you are having company at the last minute. It’s also a favorite brunch offering because you can make it way ahead of time and can be served hot or room temperature. I think of this as a crustless quiche. Making a good frittata all depends on the stuff you add to it. It’s so versatile that you can be as adventurous and creative in the ingredients that you use. I have made several kinds some with meat others without. For this recipe I just gathered all the things I love for breakfast: turkey bacon, asparagus, mushrooms, cheese and eggs.
Whisk together in a bowl 6-8 eggs, 2 T. milk and salt and pepper. Set aside.
In a pan, fry your turkey bacon (about 4 slices cut up)in a little oil until browned. Then add about a cup of sliced asparagus and 1/2 cup baby portabella mushrooms (you can use white). Saute until vegetables are crisp tender. Add a handful of Baby Kale (you can add more if you want) and continue cooking until kale leaves are just wilted which will only take a few seconds. Then pour in your eggs and make sure to let it slide underneath all your meat and veggies. You can do this by gently lifting edges of your frittata mixture. Sprinkle about 1 cup of grated cheese (I used a mixture of white cheddar and havarti). Lower your heat, cover and cook until the tops is a bit set. Then finish cooking under the broiler until the tops are golden brown. This will only take a few minutes so make sure to watch it.
Take it out of oven and make sure to use mitts. Let it cool a bit before slicing. Serve with a side salad and toast.