Asparagus Bacon Swiss Ricotta Frittata

The leftovers:

cooked asparagus, cut into 1" pieces, about 10 stalks
cooked bacon, rough chop, about 3 slices
Swiss cheese, finely grated, about 1/2 cup
cooked minced onion, about 2 Tablespoons, warmed in microwave for easy mixing (the oil solidifies in the fridge)

Mix with:

6 large eggs
1/2 cup ricotta cheese
pinch of nutmeg (freshly grated if you've got it)
1/4 teaspoon salt
Freshly ground black pepper to taste

Preheat oven to 350 degrees F. Butter a pie plate--better yet, use some of the left-over bacon grease. It adds great flavor, and seemed to make the frittata come out of the pan better!

1. Beat the eggs in a medium bowl. Add the ricotta and Swiss and beat to combine. Add the nutmeg, salt, and pepper, and beat to combine.

2. Toss in the leftovers! Mix well.

3. Pour mixture into the prepared pie plate then put it in the oven for 35-40 minutes, or until it's golden on top. Let rest for 10 minutes before serving.