Broccoli and Asparagus Frittata: Fresh spring vegetables are sautéed with bacon and then baked with cheesy eggs for a hearty, healthy breakfast that is perfect for brunch or a light dinner. Gluten Free.
This past week I was blessed with dear friends staying a few days with us. I was also cursed with quite a few aliments in my family: 2 sick kids, 1 sick puppy, and a reaction to an allergy shot. When it rains it pours!!
I did not have much time to make an elaborate breakfast. I was lucky to get a shower–oh and when I did manage to squeeze one in, it was never uninterrupted–yep, truly one of those weeks!
However, it was my heart’s desire to serve my guests with a delicious breakfast, as that is the only meal they would be joining us for. And even though I knew my friends would be content with toast or cereal, I truly wanted to give them a filling and healthy start to their day.
After all, breakfast is the most important meal in the day!
So how did I manage to get breakfast on the table and deal with my sick babies (the human and puppy kind)?
Well, I used leftovers and quick cooking dishes.
Broccoli and Asparagus Frittata
I have learned from the various Food Network shows that I love to veg out on, that a frittata is the way to go when trying to use up leftovers and serve a crowd.
Why, you ask?
- A frittata is easy.
- A frittata can be adapted to use whatever you have on hand.
- A frittata is gluten-free, perfect for any food allergies or sensitvities.
- A frittata can be made vegetarian and dairy free as well.
- Did I mention EASY?
So for me, this was a no-brainer. I had some leftover steamed broccoli in the fridge from dinner and some asparagus that was waiting to be roasted for a dinner that no sick person in my family would feel much like eating, so throw the 2 together and it was the perfect base to a quick breakfast.
Add some bacon and Parmesan cheese, and well, there would certainly be no complaints about getting a serving of veggies for breakfast!!
Preparing the Frittata:
Step 1: Saute the veggies.
I started the dish with one thick strip of bacon that I had saved from BLTs I had made earlier in the week. The bacon lended a smoky flavor to the dish that could not be beat. However, if you want to keep this vegetarian, use 1 tablespoon olive oil in place of the bacon fat.
Add any veggies you like or have on hand–up to 3 cups total. I used broccoli, asparagus, and sweet onions. I also love to use diced cherry tomatoes with spinach. But whatever your family prefers.
Step 2: Add the eggs.
I place my eggs with milk (feel free to add water or dairy-free milk if looking to keep this dairy-free) and spices into the blender and give it a good whirl. Stir in your favorite cheese (or leave cheese out if desired) and pour into skillet. Of course you can do mix everything with a whisk, a fork, a food processor, a spoon–you get the idea!
Step 3: Bake.
Get that pan into the oven and by the time the coffee is done brewing, breakfast is served.
This frittata was so easy, that despite the chaos that was looming at my house, I was able to serve my friends what seemed to be an elegant breakfast with minimal effort. Gotta love that!
So pull out your leftovers of meat, veggies, cheese, etc and whisk some eggs into the mixture and you have a fabulous breakfast, or lunch, or dinner!!
And when you have more time on your hands, really impress your guests with this Gluten Free Savory Asparagus Tart from Fearless Dining. It would make the PERFECT compliment to this Frittata.
Be sure to check out all my easy, healthy breakfast recipes perfect for entertaining or just a weekday breakfast.
Broccoli and Asparagus Frittata Recipe
Broccoli & Asparagus Frittata
- 1 strip thick nitrate free bacon chopped
- 1 cup steamed broccoli chopped
- 1 cup chopped asparagus
- 1/2 cup diced sweet onion
- 6 eggs
- 1/2 cup milk
- 1/3 cup grated Parmesan
- 1 teaspoon salt
- 1 teaspoon pepper
Heat the oven to 350.
Saute the bacon over medium heat in an oven proof skillet to render out the fat. Remove the bacon from the skillet and add the asparagus and broccoli into the rendered fat. Saute for 5 minutes.
Whisk together eggs, milk, cheese, and salt and pepper.
Add the bacon back into the skillet and then pour the egg mixture over the vegetables.
Place the skillet into the oven and bake fro 20 minutes until the eggs are set and the top is browned.
If you would like an even crispier crust (as I do) broil for 2-3 minutes.
Cakes, Pies, and Sweets
- Coconut Custard Pie by Renee’s Kitchen Adventures
- Fresh Strawberry Meringue Cake by That Skinny Chick Can Bake
- Mango Banana Bread by Asian in America
- Meyer Lemon Panna Cotta by Hezzi-D’s Books and Cooks
- Upside Down Brown Sugar Apricot Cake by The Bitter Side of Sweet
Cookies and Bars
- Carrot Cake Oatmeal Cookies by Pies and Plots
- Coconut Mango Chia Pudding Parfait by The Crumby Cupcake
- Maple Syrup Madeleines by The Finer Cookie
- Oatmeal Rhubarb Bars by Turnips 2 Tangerines
- Pistachio Lemon Bars by From the Bookshelf
- Creamy and Tangy Avocado Chicken Salad by Cooking On The Ranch
- Grilled Lamb Lollipops with a Lemon and Pea Dip by Sprinkles and Sprouts
- Lemon Quinoa Salad with Asparagus and Tomatoes by Hardly a Goddess
- Pad Thai Spring Rolls by Brunch-n-Bites
- Parmesan Crusted Pork Tenderloin by Sew You Think You Can Cook
- Spring Pizza with Goat Cheese & Asparagus by Wholistic Woman
- Spring Power Bowl by Simple and Savory
- Crab and Asparagus Pasta by My Savory Spoon.com
- Lemon Garlic Shrimp and Asparagus Rotini Pasta by Recipes Food and Cooking
- Pasta Salad with Artichoke Hearts & Feta by Soulfully Made
- Simple Pasta with Peas, Ham and Cream by Cooking With Carlee
- Spinach Artichoke Pasta Recipe by Life Tastes Good
- Baked Swordfish and Asparagus with Lentils and Chermoula by Caroline’s Cooking
- Flaked Salmon Arugula Spinach Watercress Salad by Cindy’s Recipes and Writings
- Prosciutto-Wrapped Salmon with Brie by Books n’ Cooks
- Red Snapper in a Saffron-Tomato Broth with Artichoke Hearts & Potatoes by Gourmet Everyday
- Roasted Shrimp and Asparagus Salad with Lemon Vinaigrette by Jersey Girl Cooks
- Salmon with Parsley Pesto and Peas by Cooking Chat
Veggies and Sides
- Alfredo Scalloped Potatoes with Ham by Fantastical Sharing of Recipes
- Asparagus Ham and Swiss Danish Braid by Crazed Mom
- Asparagus Soup by Bottom Left of the Mitten
- Cheesy Potato Asparagus Tart by Sunday Supper Movement
- Herbed Lemon Potato Salad by Cosmopolitan Cornbread
- Microwave Carrots and Peas by Cricket’s Confections
- Roasted Spring Vegetables by Food Lust People Love
- Shaved Asparagus Salad by A Day in the Life on the Farm
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