Asparagus Bacon Frittata Recipes

ASPARAGUS FRITTATA

Steps:

• Preheat the oven to 180ºC/gas 4.
• Beat the eggs with a little sea salt and black pepper.
• Heat the oil and butter in a 19cm ovenproof frying pan or cast-iron dish over a medium heat. Trim and add the asparagus for 5 minutes.
• Add the eggs, cook for 3 minutes then bake for 15 to 20 minutes, or until golden and fluffy.
• Serve hot or cold, with a drizzle of hot sauce, such as harissa, if you like.

EASY ASPARAGUS FRITTATA

Steps:

• Heat olive oil and butter in a 9-inch nonstick pan over medium heat and cook asparagus, stirring occasionally, until soft but still firm to the bite, 10 to 15 minutes.
• Beat eggs in a bowl until frothy. Stir in Parmesan cheese and milk; season with salt and pepper. Pour egg mixture over asparagus and cook until eggs are set, 10 to 15 minutes.
• Invert frittata onto a plate and garnish with parsley.

ASPARAGUS BACON POTATO FRITTATA RECIPE

Steps:

• Add olive oil to an 11-inch nonstick ovenproof pan, set over medium-low heat. Add the slices of red potatoes, covering the entire bottom of the pan, cook until tender (turning half way through), then remove from the pan and set aside. Pour in remaining tablespoon of olive oil, when hot, add the asparagus (season with a pinch or two of additional salt and pepper) and sauté until crisp about 2 minutes. Add the leek and cook until tender, another 2-3 minutes. Return the potatoes to the skillet.
• Turn heat up to medium-high. Whisk together eggs, whipping cream and seasonings in a medium size mixing bowl. Pour into the pan and sprinkle in half of the cheeses and all of the bacon crumbles. Cook for 3-5 minutes or until the eggs start to set. Sprinkle with remaining cheese and place under the broiler until the top is set and golden brown, about 5 minutes (depends on the broil setting you use). Remove from the oven and let cool for 3-4 minutes before cutting and serving.

BACON AND ASPARAGUS FRITTATA

Steps:

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

BACON CHEESE FRITTATA

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 7x11-inch baking dish.
• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and crumble.
• Beat eggs, milk, butter, salt, and ground pepper in a bowl; pour into prepared baking dish. Sprinkle with onions, bacon, and Cheddar cheese.
• Bake in preheated oven until a knife inserted near the center comes out clean, 25 to 30 minutes.

ASPARAGUS, CANADIAN BACON, AND CHEESE FRITTATA: LOW CARB

Steps:

• Position an oven rack in the upper part of the oven and preheat the broiler. Whisk the eggs, 3 tablespoons of the cheese, the milk, lemon zest, salt, and pepper to taste together in a bowl.
• Heat the olive oil in an 8-inch nonstick skillet over medium heat. Add the asparagus and Canadian bacon, and cook until the asparagus is crisp-tender, about 4 minutes. Reduce heat to low, pour the egg mixture into the skillet, stirring gently to distribute the fillings evenly. Cover, and cook until the bottom sets, but does not get too brown, about 9 minutes. Remove the cover, scatter the remaining 1 tablespoon of cheese over the surface. Run the frittata under the broiler until the top sets and browns slightly, about 1 minute. Set aside for about 5 minutes before unmolding. Slip the frittata out of the pan onto a cutting board, cut into wedges. Serve warm or room temperature.

ASPARAGUS, CANADIAN BACON AND CHEESE FRITTATA

Steps:

• Position an oven rack in the upper part of the oven and preheat the broiler. Whisk the eggs, 3 tablespoons of the cheese, the milk, lemon zest, salt, and pepper to taste together in a bowl.
• Heat the olive oil in an 8-inch nonstick skillet over medium heat. Add the asparagus and Canadian bacon, and cook until the asparagus is crisp-tender, about 4 minutes. Reduce heat to low, pour the egg mixture into the skillet, stirring gently to distribute the fillings evenly. Cover, and cook until the bottom sets, but does not get too brown, about 9 minutes. Remove the cover, scatter the remaining 1 tablespoon of cheese over the surface. Run the frittata under the broiler until the top sets and browns slightly, about 1 minute. Set aside for about 5 minutes before unmolding. Slip the frittata out of the pan onto a cutting board, cut into wedges. Serve warm or room temperature.

FRITTATA WITH ASPARAGUS, CANADIAN BACON AND PARMESAN

Steps:

• Position an oven rack in the upper part of the oven and preheat the broiler.
• Whisk the eggs, 3 tablespoons of the cheese, the milk, lemon zest, salt, and pepper to taste together in a bowl.
• Heat the olive oil in an 8-inch nonstick skillet over medium heat.
• Add the asparagus and Canadian bacon, and cook until the asparagus is crisp-tender, about 4 minutes.
• Reduce heat to low, pour the egg mixture into the skillet, stirring gently to distribute the fillings evenly.
• Cover, and cook until the bottom sets, but does not get too brown, about 9 minutes.
• Remove the cover, scatter the remaining 1 tablespoon of cheese over the surface.
• Run the frittata under the broiler until the top sets and browns slightly, about 1 minute.
• Set aside for about 5 minutes before unmolding.
• Slip the frittata out of the pan onto a cutting board, cut into wedges.
• Serve warm or room temperature.

ASPARAGUS AND SPINACH FRITTATA

Steps:

• Preheat oven to 375 degrees with rack in middle position.
• Heat a 10-inch cast iron skillet over medium-high heat. Add 1 tablespoon oil to skillet. When oil shimmers, add asparagus and 1/2 teaspoon salt and cook, tossing occasionally, until asparagus is crisp tender and brown in spots, 3-4 minutes. Squeeze lemon juice over asparagus and transfer to a plate to cool, reserving skillet.
• Heat 1 tablespoon oil in skillet over medium-high heat. When oil shimmers, add onions and cook, stirring occasionally, until translucent, 3 minutes. Add garlic, spinach, pepper, and 1 teaspoon salt and cook 1 minute until spinach is warmed through.
• Whisk eggs and milk in a medium bowl until thoroughly combined. Pour into skillet and cook, stirring constantly, just until eggs begin to scramble but are still very wet. Remove from heat. Distribute asparagus in a single layer over eggs, pressing them gently into eggs. Transfer to oven, and bake just until frittata is set, 18-20 minutes. Cool 5 minutes before slicing and serving.
• Combine capers, parsley, scallions, remaining 1 tablespoon oil, vinegar, and remaining 1/4 teaspoon salt in a small bowl and serve with frittata.

ASPARAGUS FRITTATA

Steps:

• First cook the asparagus. Bring a large pan of salted water to the boil that is wide enough to hold the asparagus laying down. Place the Asparagus into the water and rapidly bring back to the boil, then immediately lower the heat and continue to simmer uncovered for around 4 minutes. It is cooked when a knife can easily pierce the base and it should bend a little, but not be floppy. Drain and remove the string and cut into 5 cm pieces.
• Fry the bacon until crispy, then drain.
• Beat the eggs with milk and season and heat the pan of olive oil over a low heat for 2 minutes. When hot, add the cooked, peeled and dried asparagus and cook for a couple of minutes until the asparagus is hot.
• Next, add the egg and milk mix and stir gently until the eggs start to cook and form.
• Sprinkle with bacon and cook gently for another 4 minutes.
• Sprinkle the cooked frittata with Fontina and Parmesan cheese and some black pepper.
• Optional - Add Salad

SALMON AND ASPARAGUS FRITTATA

Steps:

• In medium bowl, beat eggs, milk and pepper until well blended.
• In 10-inch nonstick skillet, melt butter over medium heat. Add asparagus; cook 3 to 5 minutes, stirring frequently, until crisp-tender.
• Reduce heat to medium-low. Add egg mixture to skillet; gently stir in salmon. Cover; cook 6 to 8 minutes or until eggs are set. (Do not stir.) Sprinkle with cheese; cover and cook 1 to 2 minutes or until cheese is melted.

BAKED ASPARAGUS & CHEESE FRITTATA

Steps:

• Preheat oven to 325 degrees F. Coat a 10-inch pie pan or ceramic quiche dish with cooking spray. Sprinkle with breadcrumbs, tapping out the excess.
• Snap tough ends off asparagus. Slice off the top 2 inches of the tips and reserve. Cut the stalks into 1/2-inch-long slices.
• Heat oil in a large nonstick skillet over medium-high heat. Add onions, bell pepper, garlic and 1/4 teaspoon salt; cook, stirring, until softened, 5 to 7 minutes.
• Add water and the asparagus stalks to the skillet. Cook, stirring, until the asparagus is tender and the liquid has evaporated, about 7 minutes (the mixture should be very dry). Season with salt and pepper. Arrange the vegetables in an even layer in the prepared pan.
• Whisk eggs and egg whites in a large bowl. Add ricotta, parsley, the remaining 1/4 teaspoon salt and pepper; whisk to blend. Pour the egg mixture over the vegetables, gently shaking the pan to distribute. Scatter the reserved asparagus tips over the top and sprinkle with Gruyere.
• Bake the frittata until a knife inserted in the center comes out clean, about 35 minutes. Let stand for 5 minutes before serving.

ASPARAGUS-BACON FRITTATA

Steps:

• Whisk eggs with salt and hot red chili flakes in a bowl.
• Cook bacon slices in a medium skillet over medium until crisp. Transfer to a plate. Discard fat, leaving 15 mL (1 tbsp) in pan.
• Add asparagus spears and sauté until almost tender.
• Pour egg mixture into pan and sprinkle with bacon. Reduce heat to low and cover with foil.
• Cook until frittata is set, 8 to 10 minutes. Cut into wedges.