Asparagus Frittata with Bacon

4.67 from 3 votes

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.

Prep Time5

Cook Time20

Total Time25

Course: Breakfast, Main Course

Cuisine: American

Servings: servings

Author: Mary Younkin

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

You'll bake the frittata in the oven for 8-12 minutes. The cooking time will vary depending on how cooked the eggs are when you transfer the pan to the oven.

Nutrition