Asparagus, Bacon & Herb Frittata
Ready for those first few asparagus spears of spring? Yeah, me too. This quick spring frittata combines tender shaved asparagus with bacon, Parmesan, and a few fresh herbs for a simple weekday breakfast. The trickiest part is shaving the asparagus. Use your vegetable peeler, hold onto the thick stem of the asparagus and shave the spears until you have nothing left but one tender piece in the center.
Ingredients
1 bunch asparagus, shaved (about 3 cups)
6 slices bacon
8 eggs
1/4 cup half & half
3/4 teaspoon kosher salt
1/4 teaspoon black pepper
1/4 cup finely chopped fresh herbs (chives, dill or fennel fronds work best)
1/3 cup shredded Parmesan
Crème fraîche, optional
Fresh greens, optional
Directions
Crisp bacon in an oven or skillet. Reserve a tablespoon of the bacon fat to grease the egg pan. Roughly chop bacon and add to a large bowl with shaved asparagus.
In medium bowl, combine eggs, half & half salt, and pepper. Whisk until smooth and then add fresh herbs and parmesan.
Pour egg mixture over asparagus and bacon. Gently fold mixture together.
In a large cast-iron skillet or other ovenproof pan, warm bacon fat over medium low heat.
Add egg mixture and cook until edges are set, 5 to 6 minutes.
Preheat broiler to high. Cook frittata under broiler until top is golden brown and set, about 2 to 3 minutes.
Suggestions
Serve warm with dollops of crème fraîche and a side of fresh greens.
More Recipes
More Recipes by This Author
Edible in your mailbox
