• Skip to main content
  • Skip to primary sidebar

Oh, That's Good!

menu icon
go to homepage
  • Recipes
  • For Two
  • Asian
  • Mediterranean
  • Tex-Mex
  • Appetizers
  • Seafood
  • Soups
  • Eggs
  • Cookies
  • Pies & Tarts
  • Cake & Muffins
  • Lemons
  • Sides
  • Lemon Savory
  • Lemon Sweets
  • Savory Breakfast
  • Sweet Breakfast
  • Pasta & Rice
  • Bread & Pastry
  • Ice Cream & Puddings
  • Beef
  • Poultry
  • Pork
  • Sandwich & Burger
  • Pizza
  • Sauce & Condiments
    • Email
    • Facebook
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Recipes
    • For Two
    • Asian
    • Mediterranean
    • Tex-Mex
    • Appetizers
    • Seafood
    • Soups
    • Eggs
    • Cookies
    • Pies & Tarts
    • Cake & Muffins
    • Lemons
    • Sides
    • Lemon Savory
    • Lemon Sweets
    • Savory Breakfast
    • Sweet Breakfast
    • Pasta & Rice
    • Bread & Pastry
    • Ice Cream & Puddings
    • Beef
    • Poultry
    • Pork
    • Sandwich & Burger
    • Pizza
    • Sauce & Condiments
    • Email
    • Facebook
    • Pinterest
  • ×

    HOME » Recipes » Eggs

    Published: Mar 22, 2016 · Modified: Apr 9, 2021· This website generates income via ads ·

    Asparagus and Bacon Frittata

    Jump to Recipe Print Recipe Pin Recipe

    The folks are Farm Fresh to You delivered a beautiful bunch of freshly picked asparagus to my door last week. My refrigerator is on the fritz, freezing stuff that shouldn't be frozen, like fresh asparagus. To avoid a crisis I had to quickly find a way to use asparagus, first thing in the morning. An asparagus and bacon frittata won out.

    The key to getting the right consistency for a frittata is the egg to dairy ratio and the fat content of said dairy. Too little dairy and the frittata is stiff and rubbery, too much and the eggs won't set properly. A ratio of six eggs to ¼ cup dairy is best and full-fat dairy should be used. I use a combination of heavy cream and sour cream, but half-and-half or whole milk works well too.

    fritatta

    Use a cheese that melts well like cheddar, Gruyère, or Swiss. Adding a little parmesan ups the flavor of the dish without being too grainy. If adding high-water-content vegetables like onions, asparagus, spinach, zucchini, or tomatoes, cook them and drain well on paper towels before adding them to the egg mixture. Season the eggs with salt and pepper before pouring into the baking dish so that every bite tastes great.

    Asparagus and Bacon Frittata

    Cheesy breakfast frittata with bacon and asparagus.
    5 from 1 vote
    PRINT Pin
    Prep Time 15 mins
    Cook Time 20 mins
    Total Time 35 mins
    Course Brunch
    Cuisine American
    Servings 4
    Calories 285 kcal

    Equipment

    • Medium casserole
    • Small skillet
    • Small saucepan

    Ingredients
      

    • 4 strips cooked and crumbled bacon reserve the bacon drippings
    • 1 small onion diced and cooked in the bacon drippings
    • 1 bunch fresh asparagus cooked, drained and cut into bite-sized pieces
    • 6 large eggs beaten
    • ¼ cup whole milk sour cream, heavy cream, half and half (or any combination)
    • ½ teaspoon salt
    • ¼ teaspoon freshly ground black pepper
    • Crushed red pepper flakes to taste optional
    • 1 cup grated cheese
    • ¼ cup shredded parmesan cheese
    • Butter for the inside of the casserole dish

    Instructions
     

    • Preheat oven to 350 degrees. Generously butter a small to medium casserole dish.
    • Cook the bacon in a small skillet, reserving the drippings after removing bacon. Cook the diced onion in the bacon drippings until translucent, then drain and set aside.
    • Blanch the asparagus in boiling water for two minutes then place in an ice water bath to stop the cooking process. Drain well on paper towels and set aside.
    • Add eggs to a medium bowl and mix well with a fork. Add the milk, salt, pepper, and crushed red pepper.
    • Stir to mix all the ingredients together. Add the cheese, asparagus, and bacon. Mix well with a fork. Pour the egg mixture into the buttered casserole dish.
    • Bake in a 350-degree oven until the eggs are set but still jiggly in the middle, about 20 minutes. Can be more or less time depending on the size of the dish you use. Check often after 15 minutes. Don't over cook.
    • Remove from the oven and allow the dish to cool slightly before serving.

    Nutrition

    Nutrition Facts
    Asparagus and Bacon Frittata
    Amount per Serving
    Calories
    285
    % Daily Value*
    Fat
     
    19
    g
    29
    %
    Saturated Fat
     
    10
    g
    50
    %
    Trans Fat
     
    1
    g
    Polyunsaturated Fat
     
    2
    g
    Monounsaturated Fat
     
    6
    g
    Cholesterol
     
    282
    mg
    94
    %
    Sodium
     
    671
    mg
    28
    %
    Potassium
     
    416
    mg
    12
    %
    Carbohydrates
     
    9
    g
    3
    %
    Fiber
     
    3
    g
    12
    %
    Sugar
     
    5
    g
    6
    %
    Protein
     
    21
    g
    42
    %
    Vitamin A
     
    1572
    IU
    31
    %
    Vitamin C
     
    8
    mg
    10
    %
    Calcium
     
    366
    mg
    37
    %
    Iron
     
    4
    mg
    22
    %
    * Percent Daily Values are based on a 2000 calorie diet.

    Approximate nutrition information is provided as a convenience and courtesy only. You are encouraged to do your own calculations if precise data is required.

    Keyword asparagus, bacon, cheese, frittata
    Tried this recipe?Let us know how it was!

    Related Posts

    Asparagus and Cheese Frittata
    Breakfast Frittata
    Diner Style Breakfast Mess
    « Waffle Iron Mozzarella Sticks
    Squash Dinner Rolls Revisited »

    Sharing is caring! Thanks for supporting us!

    5 shares
    • Facebook
    • Email

    Reader Interactions

    Comment Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    I am Mary, the blogger behind "Oh That's Good!" I am a former nurse, former hobby farm blogger, former vintage shop owner, and current food blogger. I live with my husband and our little mutt Tucker in a lovely retirement community. I am cooking for two and taking inspiration from old cookbooks, magazines, and memories of watching my mother and grandmother cook. I like reducing my food waste and exorbitant grocery bills! I am busy rewriting my recipes for two servings with the option of adjusting the recipe up to four or six servings with just one click.

    Healthy Summer Meals

    • Mediterranean Chopped Salad
    • Sautéed Shrimp and Scallops Recipe
    • Lemon Pesto Salmon
    • One Pot Greek Chicken with Lemon Rice

    Footer

    ↑ back to top

    • Privacy Policy
    • Nutritional Disclaimer

    • Contact