In a 10-inch cast iron or oven-proof skillet, saute the bacon over medium-high heat, until crispy and browned. Remove the browned bacon from the skillet and place it on a plate lined with paper towels.
Drain off all but one tablespoon of the grease from the skillet and then return the skillet to the heat. Add the asparagus and broccoli to the rendered fat and saute for 5 minutes, stirring often, until the vegetables are crisp-tender.
In a medium mixing bowl, whisk together eggs, cream, cheese, and salt and pepper. Pour the egg mixture over the vegetables in the skillet.
Place the skillet into the oven and bake for 20 minutes or until the eggs are set and the top is slightly browned.
Allow the frittata to cool for 5-10 minutes before serving.
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. Cream/Milk: Feel free to use milk, half and half, or heavy cream in this recipe. If using non-dairy milk, unsweetened soy milk works best. Cheese: In place of parmesan cheese, use Swiss or feta. Eggs: If you are watching cholesterol, feel free to use 9 egg whites in place of the 6 whole eggs. Bacon: 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. Vegetables: Feel free to omit the onion if desired. You can also replace the asparagus with additional broccoli and vice versa. Serving/Storage: 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.