The omelet's easygoing cousin, this frittata is perfect for a light dinner or lunchtime treat.
8 eggs
2 tablespoons milk
1/4 teaspoon salt
pinch pepper
5 slices bacon
8 oz asparagus
1 shallot
4 oz Appalachian
Whisk together eggs, milk, salt, and pepper in a medium bowl; grate the Appalachian and stir into egg mixture. Set aside. Adjust the oven rack to just under the broiler and heat broiler.
Cut bacon into 1/4 inch pieces, then cook in a 10-inch oven-safe skillet until crisp. Transfer to a paper towel-lined plate.
Trim the asparagus and cut into 1/4 inch pieces; mince the shallot. Add vegetables to bacon fat in skillet and cook until asparagus is lightly brown and almost tender, about 3 minutes. Add bacon, then add egg mixture and cook, stirring and scraping the bottom of the skillet until large curds form but eggs are still very wet, about 2 minutes. Distribute eggs evenly; let cook another minute to allow bottom to set.
Broil until frittata has risen and surface is puffed and spotty brown, about 4 minutes.
Let frittata cool five minutes, then run spatula or knife around the outer edge to loosen and invert onto a plate. Cut into wedges and serve warm.