Asparagus Guacamole Frittata
6 ounces thick cut bacon
8 eggs
2 tablespoons cream, half and half, or milk
1/2 teaspoon salt
a few grinds of pepper
1 tablespoon olive oil
1/4 cup chopped red or yellow onion
1/2 cup chopped asparagus
1/4 cup chopped roasted red pepper
1 medium red tomato, diced
1/2-3/4 cup Cabo Fresh Spicy Guacamole
1/2 cup cheese, shredded, Mexican style blend works well
Cilantro (optional)

Preheat oven to 400 degrees F.
Place bacon on rimmed baking tray bake for 20 minutes, until crispy. Remove to paper towels, chop.
Heat a 9 1/2 - inch oven proof skillet over medium heat, add olive oil, and onion and sauté for 3-4 minutes, add asparagus cook for another 3 minutes, add red pepper and diced tomato, stir to combine.
Beat eggs in medium bowl with a wire whisk; add liquid, and salt and pepper, beat well. Pour egg mixture over even layer of vegetables in skillet. Let eggs set slightly and then lift up sides to let uncooked egg flow to bottom. When crust starts to form around edge of pan and frittata is about half way set place dollops of Cabo Fresh Spicy Guacamole over eggs and gently spread. Guacamole does not need to cover entire frittata. Sprinkle cheese evenly over the top and place in oven for 10 to 12 minutes until completely set. Remove from oven. Cut into 6 pie shape pieces, sprinkle with chopped cilantro if using. Serve with your favorite salsa.

Makes 6 servings