Asparagus, Red Pepper, and Bacon Frittata

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A make-ahead frittata for a savory breakfast choice!

We’ve had Gino, our 9-week-old Golden Retriever puppy for 11 days.  I haven’t posted on here in 11 days.  That pretty much sums up what the last 11 days have been like.  Puppy bite marks on my hands, the carpet covered in towels and blankets, an entire bottle of cleaning spray gone, 4 pounds of puppy food eaten.  I found myself yesterday talking to Buckeye cable on the phone to fix our bad internet, holding Gino in my arm, and cleaning up poop with my other hand.  Now I know what moms feel like.

But, I can’t complain.  I have more videos and pictures of this fluff ball and his big sister cuddling, rolling around on the floor.  I’m greeted with pure joy when I get home at night.  And I now have 8 feet pitter-pattering behind me every single step I take.  I usually am living by the mantra of, “When he sleeps, you sleep!”, but I decided to fill you all in on this fantastic frittata instead.  Because if I make this on the weekend, I can sleep for 10 more minutes during the week, knowing breakfast is ready in the fridge.

Our fixings for this eggy delight.

Our fixings for this eggy delight.

Frittatas are great for several reasons.  You can customize the fillings to your liking.  You can use up almost-bad veggies in your fridge.  You can employ some new cooking skills while you make it!  The combinations are endless, but I enjoy the classic combination of bacon, asparagus, and red peppers, combined with some sharp cheddar for a cheesy bite here and there.

An ice bath for our perfectly cooked asparagus.

An ice bath for our perfectly cooked asparagus.

COOKING TIP: How to Quick-Cook Asparagus

  • Bring a small pot of water, with a pinch of salt,  to boil
  • Trim off the butt-ends of your asparagus and throw away.
  • Chop your asparagus into bite sized pieces.
  • Prepare an ice bath – a big bowl with cold water and ice cubes.
  • Add asparagus pieces to boiling water and let cook for about 4 minutes, or until fork-tender.  (You can easily stab it with a fork).
  • Drain asparagus and add the pieces to the ice bath – it halts the cooking process so you won’t have mushy asparagus in your finished product!
  • NOTE – this trick is also great with hard or soft boiled eggs so they’re not overcooked.
Our frittata just before it's put in the oven.

Our frittata just before it’s put in the oven.

Some other classic frittata ingredients:

  • VEGGIES: mushrooms, zucchini, tomatoes, spinach, broccoli, kale
  • CHEESES: goat cheese, gruyere, cheddar, parmesan, feta, cream cheese (for a creamy option!)
  • MEATS: turkey or pork sausage, pancetta, smoked salmon, ham (Make sure your meat is cooked before you mix it into the eggs!)
  • HERBS: dill, chives, green onion
  • TOPPINGS: hot sauce, hot sauce, hot sauce.

Try different combinations for a new flavor every time!  I’m going to try a smoked salmon, dill, and cream cheese mix soon.  Or mushrooms, spinach, sausage, and gruyere!  I like to enjoy with a side of leafy greens with a simple dressing of lemon juice and olive oil.

Finished frittata!

Finished frittata!

Word to the wise – be sure your pan is oven safe before you put it in there!  No refunds for melted handles or oven-fires if you don’t check this!

Asparagus, Red Pepper, and Bacon Frittata
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 6 pieces
Make this on Sunday a week's worth of breakfasts. And sleep in for an extra 10 minutes!
  • ½ bunch asparagus, chopped into bite size pieces
  • Pinch of salt
  • 8 large eggs
  • ¼ cup skim milk
  • 1 tsp dijon mustard
  • Freshly ground black pepper
  • 1 tablespoon olive oil
  • 1 small white onion, chopped
  • 1 red pepper, chopped
  • 6 slices low sodium bacon, cooked and chopped
  • 1 cup grated cheddar cheese
  1. Preheat oven to 350 degrees. Set one rack towards the top (for broiling) and one in the middle (for baking).
  2. Bring a small pot of water, with a pinch of salt, to boil. Add asparagus pieces and cook for 4 minutes until easily pierced with a fork. Drain asparagus and throw into an ice bath (bowl of cold water with ice cubes).
  3. Whisk your eggs, milk, mustard, and black pepper together in a bowl.
  4. Heat a large (10 inch), oven-safe skillet over medium-high heat. Add olive oil.
  5. Add onion and red pepper. Saute until softened. Add asparagus to warm.
  6. Add egg mixture and cook until slightly set on the edges. Lightly push the eggs away from the edge of the pan as they set.
  7. Mix bacon pieces and grated cheese into the middle of the eggs.
  8. Add to oven and bake for 15 minutes on the lower rack, or until completely set.
  9. Set oven to broil, move egg pan to the top rack, and broil until slightly browned - about 2 minutes.
  10. After letting cool for 5 minutes, slice into 6 pieces and enjoy!
Nutrition Information
Serving size: 1 slice Calories: 231 Fat: 16 g Saturated fat: 6 g Unsaturated fat: 5 g Carbohydrates: 6 g Sugar: 3 g Sodium: 256 mg Fiber: 2 g Protein: 16 g Cholesterol: 302 mg


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