Bacon and Asparagus Frittata Recipe

5 1 1
Bacon and Asparagus Frittata Recipe
Bacon and Asparagus Frittata Recipe photo by Taste of Home
Publisher Photo

Bacon and Asparagus Frittata Recipe

Read Reviews
5 1 1
Publisher Photo
Especially during the summertime, this makes a nice light meal. When I prepare this frittata for guests, I’ll also serve rice and bread to make a hearty meal—quick and easy, but it always wins me many compliments! I'm a homemaker with two small children, and cooking's one of my favorite hobbies.
MAKES:
6 servings
TOTAL TIME:
Prep: 10 min. Cook:25 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 10 min. Cook:25 min.

Ingredients

  • 12 ounces bacon
  • 2 cups sliced fresh asparagus (cut in 1/2-inch pieces)
  • 1 cup chopped onion
  • 2 garlic cloves, minced
  • 10 large eggs, beaten
  • 1/4 cup minced parsley
  • 1/2 teaspoon seasoned salt
  • 1/4 teaspoon black pepper
  • 1 large tomato, thinly sliced
  • 1 cup shredded cheddar cheese

Directions

Cook bacon until crisp. Drain, reserving 1 tablespoon drippings. In a 9- or 10-in. ovenproof skillet, heat reserved drippings on medium-high. Add asparagus, onion and garlic; saute until onion is tender. Crumble bacon and set aside about a third for the topping. In a large bowl, combine remaining bacon, eggs, parsley, salt and pepper. Pour egg mixture into skillet; stir. Top with tomato slices, cheese and remaining bacon. Cover and cook over medium-low until eggs are nearly set, for 10-15 minutes. Preheat broiler; place skillet 6 in. from heat. Broil until lightly browned, about 2 minutes. Serve immediately. Yield: 6 servings.

Test Kitchen tip
  • Looking to feed a larger crowd? You can make this in a 12-in. skillet by increasing each ingredient by 50% and baking it for 20-25 minutes.
  • Originally published as Bacon and Asparagus Frittata in Country Woman March/April 1991, p33

    Nutritional Facts

    1 piece: 344 calories, 24g fat (10g saturated fat), 351mg cholesterol, 738mg sodium, 7g carbohydrate (3g sugars, 2g fiber), 23g protein.

    • 12 ounces bacon
    • 2 cups sliced fresh asparagus (cut in 1/2-inch pieces)
    • 1 cup chopped onion
    • 2 garlic cloves, minced
    • 10 large eggs, beaten
    • 1/4 cup minced parsley
    • 1/2 teaspoon seasoned salt
    • 1/4 teaspoon black pepper
    • 1 large tomato, thinly sliced
    • 1 cup shredded cheddar cheese
    1. Cook bacon until crisp. Drain, reserving 1 tablespoon drippings. In a 9- or 10-in. ovenproof skillet, heat reserved drippings on medium-high. Add asparagus, onion and garlic; saute until onion is tender. Crumble bacon and set aside about a third for the topping. In a large bowl, combine remaining bacon, eggs, parsley, salt and pepper. Pour egg mixture into skillet; stir. Top with tomato slices, cheese and remaining bacon. Cover and cook over medium-low until eggs are nearly set, for 10-15 minutes. Preheat broiler; place skillet 6 in. from heat. Broil until lightly browned, about 2 minutes. Serve immediately. Yield: 6 servings.

    Test Kitchen tip
  • Looking to feed a larger crowd? You can make this in a 12-in. skillet by increasing each ingredient by 50% and baking it for 20-25 minutes.
  • Originally published as Bacon and Asparagus Frittata in Country Woman March/April 1991, p33

    Select the Newsletters that interest you to subscribe

    By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

    Please enter a valid email

    You Are successfully subscribed

    ERROR! Please try Again

    Reviews forBacon and Asparagus Frittata

    My Review
    Click stars to rate
    Loading Image
    Any changes to your rating or review will appear where you originally posted your review
    Sort By :

    Average Rating
    MY REVIEW
    neblanc User ID: 6914258 219878
    Reviewed Feb. 6, 2015

    "Delicious. Just what I wanted. I followed the recipe closely but added sauteed red pepper and jalepeno for a kick."

    Loading Image