Preheat oven to 325
Grab your cast iron skillet and cook bacon until crispy over medium high heat. (I used thick cut bacon and it took about 7-12 minutes).
While bacon cooks, mix together eggs, milk, salt and pepper.
Once crispy, remove bacon from pan and set aside. Reserve some bacon fat in the skillet.
Add asparagus and onion to the cast iron skillet with bacon fat. Cook until onions become translucent and asparagus begins to soften. (About 5-7 minutes on medium-high heat).
Add diced tomatoes and garlic to the asperagus and onions and cook for an additional 3-4 minutes in cast iron skillet.
Lower the heat to low and ass in your crispy bacon and egg mixture. Stir to fully incorporate all ingredients, top off your frittata with 5 basil leaves, and place skillet into the oven.
Cook for 15-17 minutes in the oven.
While frittata cooks grab your microgreens and be sure to rinse them gently in cold water. After rinsing, pat dry, place microgreens in a bowl and add in olive oil, salt and pepper to taste. Set microgreens aside to top of frittata when you are ready to serve.
Remove from oven and let cool for 5 minutes, top off your frittata with microgreens, serve and enjoy!