Asparagus Frittata

This is another great brunch addition or as a dinner during a busy week. When I serve this in a brunch I leave right in the cast iron pan, just slice and let the company help themselves. I like mine more at a room temperature served with a salad that has been simply dressed with lemon and olive oil.

1 lb of asparagus (fresh will be nice soon!!, but I used the last of my frozen from Russia Corners last yr)
1 c chopped pepper (Old Path from last year)
1 c cubed red potatoes (I preserved from The Farm B/B last year)
1 1/2 c Mountain View Dairy Jack cheese, shredded
1/2 c Sweetgrass Bacon ends, diced
8 eggs (The Farm, JFF, Wintergrass,Sweetgrass)
s/p

Over medium heat in a 10" cast iron pan, render the bacon ends until crispy. Remove from pan with a slotted spoon to paper towels; set aside. Preheat oven to 375 degrees F.

Add in potato cubes in to bacon fat, fry over medium heat until crispy and just tender when pierced with a knife. Add in the pepper and asparagus, toss and heat until just heated through, about 5-7 minutes. Spread evenly across pan.

Meanwhile, beat eggs in a large bowl until light and fluffy. Season with salt and pepper. Sprinkle cheese over asparagus/potato mix, then pour beaten eggs over. Gently stir to combine and get the egg to the bottom. Let cook for 5 minutes.

Carefully place in oven and cook for 20 minutes or until the egg is puffy and golden.