6 eggs, beaten
1/4 c. Hollandaise sauce
2 tbsp. milk
1/4 tsp. lemon pepper seasoning
1 c. chopped onion
1/3 c. chopped red bell pepper
1 tbsp. roasted garlic butter (Land O' Lakes)
1 tbsp. oil
1/3 c. chopped cooked ham
1 (10 1/2 oz.) can asparagus tips and pieces
1/2 c. shredded Cheddar cheese (or cheese of choice)

Combine the eggs, Hollandaise sauce, milk, and lemon pepper seasoning. Mix well. Set aside. Sauté the onions and bell pepper in the roasted garlic butter and oil until soft but not browned. Stir in the ham and asparagus. Pour egg mixture over the top. Reduce heat to low and cover. Cook for about 8 to 10 minutes or until the center is set. Sprinkle with cheese and cover. Turn off heat. The heat from the frittata will melt the cheese. Cut into large squares and serve with additional Hollandaise sauce, if desired.

Note: You can use homemade Hollandaise, commercially prepared Hollandaise or the packaged dry mix, prepared according to directions.