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This Bacon Asparagus Frittata makes everyone at my table so happy. It’s so easy to throw together and get this meal to the table, whether it’s for breakfast, lunch, or dinner.
Eggs serve as such a versatile backdrop, against which the crispy bacon crumbles, fresh asparagus, and parmesan cheese really shine. Even if you’re not a fan of asparagus, I recommend trying this recipe!
Asparagus Frittata
What is a frittata? It’s a classic egg dish, very similar to an omelet. The difference is that this asparagus frittata has fillings stirred into the eggs instead of simply folding the eggs over the fillings.
While most egg dishes are considered to be breakfast foods, this is one recipe that my family happily eats for dinner too. Frittatas and omelets are a great way to use up leftover roasted or otherwise cooked vegetables too.
The fact I can usually pull together a frittata for the whole family in just 10-15 minutes makes this a frequent favorite on our dinner meal plans. Asparagus and bacon are a pairing that I’ve enjoyed for a long time.
Crispy browned hash browns and crisp-tender asparagus with plenty of bacon and a fried egg on top add up to this Hashbrown Bowl. It’s my idea of breakfast heaven.
Bacon Frittata
When making a frittata, first, you’ll want to pre-cook any of the ingredients that you are adding that require it. Fry the bacon, then saute the asparagus in the pan. You can use the same pan when putting it all together.
Now, because frittatas are traditionally started on the stovetop and then finished in the oven, it’s important to factor in the additional cook time the filling will receive with the eggs.
Saute the asparagus no further than tender-crisp. It should have just the slightest crunch remaining when removed from the heat. The vegetables will continue to soften when cooking the frittata.
Keep a close eye on the frittata in the oven. The result should be a pretty egg dish with a puffy, and very lightly browned top. It can overcook pretty easily, turning a less appealing shade of dark brown.
It’s rare that I have any leftovers when making this recipe. But, on the occasion that I am able to squirrel some away in the fridge, it makes a fabulous chilled snack with fresh green onions and a dab of sour cream.
Served with a garden salad or hash brown waffles on the side, a frittata is one of our favorite dinners too.
Asparagus Frittata Recipe
Preheat the oven to 350°F. Heat the olive oil in an oven-safe skillet over medium-high heat. Add the asparagus and season with salt and pepper. Cook, stirring occasionally until softened, about 3-4 minutes.
Meanwhile, whisk together the eggs, milk or cream, salt, and pepper in a medium-sized bowl. Pour the egg mixture over the softened asparagus in the skillet and stir to combine. Sprinkle with cheese and scatter bacon over the top, if desired.
Once the outside edge of the frittata turns lighter in color (about 1 minute), carefully transfer the frittata to the oven. Bake for 8 to 12 minutes, until the eggs have puffed up, and the center of the frittata wiggles just a tiny bit when you give it a gentle shake.
Remove from the oven, sprinkle with parsley and green onions, and slice into wedges. Serve warm, room temperature, or cold.
Looking for more easy bacon and asparagus recipes? Bacon Wrapped Asparagus is an impressive-looking side dish that is every bit as awesome to eat as it is to admire on the plate. I could happily make a full meal out of this asparagus!
I love a hearty breakfast or brunch as much as the next person, but I tend to do better when there are vegetables in the mix as well.
Fried cabbage actually makes an easy breakfast skillet that the whole family enjoys – whether it’s served for breakfast, lunch, or dinner.
Gooey cheese, slightly sweet peppers, flavorful mushrooms, and a not-so-secret ingredient come together to make this easy Vegetarian Breakfast Casserole a surefire hit.
Fluffy and crisp Corn Waffles are filled with real corn, bell peppers, and cheese for the perfect savory bite.
A picky eater approved Spinach and Banana Smoothie is a delicious and easy way to pack more vegetables into your daily diet! These tasty smoothies deliver mega nutrition with minimal effort.
Asparagus Frittata with Bacon
Ingredients
- 1 tablespoon olive oil
- 1 pound fresh asparagus cut into 1-inch pieces
- 8 large eggs
- ⅓ cup milk or heavy cream
- ¾ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- ½ cup grated Parmesan cheese
- ½ cup cooked and crumbled bacon optional
- 1 tablespoon chopped fresh Italian parsley
- 3 medium green onions, sliced thin
Instructions
- Preheat the oven to 350°F. Heat the olive oil in a 10" oven-safe skillet over medium-high heat. Add the asparagus and season with salt and pepper. Cook, stirring occasionally until softened, about 3-4 minutes.
- Meanwhile, whisk together the eggs, milk or cream, salt, and pepper in a medium-size bowl. Pour the egg mixture over the softened asparagus in the skillet and stir to combine. Sprinkle with cheese and scatter bacon over the top, if desired.
- Once the outside edge of the frittata turns lighter in color (about 1 minute), carefully transfer the frittata to the oven. Bake for 8 to 12 minutes, until the eggs have puffed up, and the center of the frittata wiggles just a tiny bit when you give it a gentle shake.
- Remove from the oven, sprinkle with parsley and green onions, and slice into wedges. Serve warm, room temperature, or cold.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Absolutely delicious! Definitely used the bacon. Thank you for this simple quick delicious recipe!
I’m so happy to hear the frittata was a hit, Jeanne!
Flavor is really good. I will make this again, but I will definitely omit the extra salt. I think the salt of the bacon is plenty.
I’m glad you like it!
Can it be made ahead of time and reheated? Would you reheat in the oven?
It was delicious. My picky eater said not bad which is a high rating from them. I was out of bacon I used some cooked chicken breast I had left over from the night before. Since it’s summer and I have a abundance of tomatoes I added diced fresh tomatoes. It took about 15 minutes in the oven. Not sure if that was due to the extra ingredients or just my oven
That’s awesome, Chris. I’m glad it was a hit! The extra ingredients likely required the additional time, or it’s possible the skillet was smaller and made a thicker frittata.