Asparagus Frittata
Made with crisp-tender veggies, smoky bacon, and creamy eggs, this Asparagus Frittata is perfect for breakfast, brunch, or a light entree!
Servings: 6
Equipment
Ingredients
- 6 large eggs
- ½ cup cream or milk
- ⅓ cup grated parmesan cheese
- 1 teaspoon kosher salt
- ½ teaspoon pepper
- 3 strips thick bacon diced
- 1 cup asparagus chopped into 1-inch pieces
- 1 cup broccoli florets chopped into 1-inch pieces
- ½ cup sweet or yellow onion minced
Instructions
- Position a rack in the center of the oven and preheat the oven to 350℉ (175℃).
- In a medium mixing bowl, whisk together 6 large eggs, ½ cup cream or milk, ⅓ cup grated parmesan cheese, 1 teaspoon kosher salt, and ½ teaspoon pepper.
- In a 10-inch cast iron or oven-proof skillet, cook diced bacon over medium-high heat until crispy and browned. Remove the browned bacon from the skillet and place it on a plate lined with paper towels.
- Drain off all but one tablespoon of the grease from the skillet and then return the skillet to the heat. Add the chopped asparagus, broccoli, and minced onion to the skillet and sauté, stirring often, until the vegetables are crisp-tender, about 4-5 minutes. Turn off the heat.
- Sprinkle the reserved bacon evenly over the vegetables. Pour the egg mixture over the vegetables and bacon in the skillet.
- Place the skillet into the oven and bake for 17-20 minutes or until the eggs are set around the edges, with a slight wobble in the center.
- Allow the frittata to cool for 5-10 minutes before serving.
Video
Notes
IMPORTANT You must use a 10-inch oven-safe skillet to make this frittata. If you do not have an oven-safe skillet, sauté vegetables as indicated and then transfer the veggies to a 9 or 10-inch pie plate and pour eggs over the vegetables and bake. You may need to add 3-5 minutes to bake time.
Cream/Milk: Feel free to use milk, half and half, or heavy cream in this recipe. If using non-dairy milk, unsweetened soy milk works best.
Cheese: In place of parmesan cheese, use Swiss or feta.
Eggs: If you are watching cholesterol, feel free to use 9 egg whites in place of the 6 whole eggs.
Bacon: Use pork or turkey bacon. If you are vegetarian, omit the bacon and sauté the vegetables in 1 tablespoon of olive oil instead of the rendered bacon fat.
Vegetables: Feel free to omit the onion if desired. You can also replace the asparagus with additional broccoli and vice versa.
Serving/Storage: Frittatas can be served warm, cold, or at room temperature. They are safe to leave out for 2 hours at room temperature. Store leftovers for up to 4 days in the refrigerator.
Nutrition
Calories: 119kcal | Carbohydrates: 3g | Protein: 9g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 171mg | Sodium: 573mg | Potassium: 199mg | Sugar: 1g | Vitamin A: 590IU | Vitamin C: 14.8mg | Calcium: 124mg | Iron: 1.4mg
