Saute the bacon over medium heat in an oven-proof skillet to render out the fat. Remove the bacon from the skillet and add the asparagus and broccoli into the rendered fat. Saute for 5 minutes.
Whisk together eggs, cream, cheese, and salt and pepper.
Add the bacon back into the skillet and then pour the egg mixture over the vegetables.
Place the skillet into the oven and bake for 20 minutes until the eggs are set and the top is browned.
If you would like an even crispier crust, broil for 2-3 minutes.
Feel free to use milk, half and half, or heavy cream in this recipe. If using non-dairy milk, unsweetened soy milk works best.
In place of Parmesan cheese, use Swiss or Feta.
If you are watching cholesterol, feel free to use 9 egg whites in place of the 6 whole eggs.
Use pork or turkey bacon. If you are vegetarian, omit the bacon and saute the vegetables in olive oil instead of the rendered bacon fat.
Feel free to omit the onion if desired. You can also replace the asparagus with additional broccoli and vice versa.
IMPORTANT You must use a 10-inch oven-safe skillet to make this frittata. If you do not have an oven-safe skillet, saute vegetables as indicated and then transfer the veggies to a 9 or 10-inch pie plate and pour eggs over the vegetables and bake. You may need to add 3-5 minutes to bake time.
Frittatas can be served warm, cold, or at room temperature. They are safe to leave out for 2 hours at room temperature. Store leftovers for up to 4 days in the refrigerator.