Asparagus Frittata
Frittata is a baked egg dish that takes less than 30 minutes, is easily customizable, and can work for any meal of day. Packed with asparagus, bacon, and goat cheese, this frittata makes a great, breakfast, brunch, lunch, or light dinner.
Servings: 8 servings
Cost: $9.00
Equipment
- 10" Skillet
- Mixing Bowl
Ingredients
- 12 large eggs
- 3 Tablespoons milk, any type
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 8 strips bacon, chopped
- 6 ounces asparagus, trimmed and chopped into 1-inch lengths
- 4 ounces goat cheese
Instructions
- Heat oven to 425 F.
- Whisk together eggs and milk until light and frothy. Add salt and pepper and whisk to combine.
- 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).
- Return skillet to heat and add asparagus. Saute until asparagus is tender, 4 to 5 minutes.
- 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.
- 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.
- 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.)
- Let the frittata rest for 5 minutes at room temperature.
- Slice frittata and serve!
Notes
To make the frittata ahead, bake it according to directions. Slice and refrigerate. (If cooked in a skillet, be sure to store the frittata in another container - it will stick if left in the skillet.) The frittata will keep in the refrigerator for up to 3 days. When it's time to serve, cover the frittata with a slightly damp paper towel (this will prevent it from drying out) and microwave for 1 to 2 minutes until just heated through.
Nutrition
Serving: 1slice | Calories: 194kcal | Carbohydrates: 2g | Protein: 16g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 8g | Cholesterol: 295mg | Sodium: 307mg | Sugar: 1g