Preparation:
Cook bacon until crisp. Drain, reserving 1 tablespoon drippings. In a 9- or 10-inch ovenproof skillet, heat reserved drippings on medium-high. Add asparagus, onion and garlic; saute until onion is tender. Crumble bacon and set aside about a third for topping. In a large bowl, combine bacon, eggs, parsley, salt and pepper. Pour egg mixture into skillet; stir. Top with tomato slices, cheese and remaining bacon. Cover and cook over medium-low for 10 to 15 minutes or until eggs are nearly set. Preheat broiler; place skillet 6 inches from heat for 2 minutes or until lightly browned. Serve immediately. |
