Bacon And Asparagus Frittata - cooking recipe

Ingredients

1 tbsp olive oil
3 slices bacon, chopped
1 small leek, trimmed, washed and sliced
8 None eggs
1/2 cup milk
1/2 cup grated Parmesan cheese
1 cup cooked orzo pasta
1 bunch asparagus, cut into 1-inch lengths, blanched
1 pint cherry tomatoes, halved
None None Baby arugula leaves, to serve

Preparation

Heat oil in a medium skillet on high heat. Add bacon and leek and cook, stirring, 2-3 mins, or until leek is tender.
Whisk eggs, milk and 1/4 cup the cheese in a large bowl. Season to taste. Stir in the leek mixture and orzo. Preheat broiler to high.
Spray a 6-inch nonstick ovenproof skillet with no stick cooking spray. Place on medium heat. Pour 1 cup of the egg mixture into pan to make first frittata. Top with 1/4 of the asparagus and tomatoes. Sprinkle with 1 tbsp of the remaining cheese. Cook, without stirring, 3 mins or until bottom is set.
Place pan under broiler for 2 mins, or until top has set. Remove from pan. Repeat to make 3 more frittatas. Serve with arugula leaves.