Asparagus Frittata with Bacon and Goat Cheese

0 Heat oven to 425 F.
1 Whisk together eggs and milk until light and frothy. Add salt and pepper and whisk to combine.
2 Heat a 10-inch cast iron skillet over medium-high heat. Add chopped bacon and cook until bacon is crisp, ~5 minutes. Transfer bacon to a paper-towel-lined plate to cool. Drain off all but about 1 Tablespoon of bacon grease out of the pan (no need to be precise, just leave a small layer of oil in the bottom of the pan).
3 Return skillet to heat and add asparagus. Saute until asparagus is tender, 4 to 5 minutes.
4 Pour eggs over asparagus and stir to combine. Let the eggs cook for about 1 minute, until starting to set around the edges. Crumble goat cheese over the eggs and top with bacon.
5 Note: If you'd like to bake the frittata in a baking dish, do not add the eggs to the skillet. Pour whisked eggs into a lightly greased baking dish (8 to 10 inches in diameter). Drop cooked asparagus, crumbled goat cheese, and bacon on top. 
6 Bake frittata in the oven until the eggs are puffy and there are no liquid spots on top (be careful not to overcook it). This should take 8 to 15 minutes in a skillet; 14 to 20 minutes in a baking dish. (Note: The cook time varies a bit based on the type of pan you're using and the ingredients in the frittata. Don't be intimidated by the range, just keep an eye on it, and pull it out of the oven as soon as the entire dish is firm.)
7 Let the frittata rest for 5 minutes at room temperature.
8 Slice frittata and serve!