Easy Asparagus and Bacon Frittata
Grandma always said that a good breakfast should be both hearty and colorful, and this Asparagus and Bacon Frittata completely delivers on both. By taking fresh, tender asparagus spears, smoky bacon, and fluffy eggs, you get a beautiful, skillet-baked dish that is perfect for a weekend brunch or a quick, healthy weekday meal prep.
It is the perfect balance of savory, smoky, and fresh green flavors that will have your family racing to the table as soon as it comes out of the oven.
Why You’ll Love This Recipe
You will love this asparagus and bacon frittata because it gives you all the gourmet flair of a quiche but without any of the hassle of making a pie crust! The eggs bake up incredibly light and fluffy, wrapping around the crisp-tender asparagus and savory, salty bacon bites to make every slice absolutely delicious.
It is a completely low-stress dish to make since everything cooks right in a single skillet before finishing in the oven—meaning you only have one pan to clean up when breakfast is over. If you want to create a truly spectacular Southern-style morning spread, serve warm wedges of this savory frittata right alongside a fresh batch of my Grandma’s Granola Parfaits!
Grandma’s Tips
Sauté the Asparagus First: For the absolute best texture, always sauté your chopped asparagus in a little bit of the bacon grease for a few minutes before pouring in the eggs. This par-cooks the veggie so it gets perfectly tender-crisp in the oven instead of staying woody or tough.
Whisk in a Splash of Cream: Grandma’s secret to an incredibly fluffy, velvety frittata is adding a splash of heavy cream or half-and-half to your eggs. Whisking them vigorously right before they go into the pan traps tiny air bubbles in the mixture, which gives the baked frittata its signature airy lift.
Use the Right Pan: An oven-safe skillet (like a well-seasoned cast-iron pan or a sturdy nonstick skillet) is your best friend here. Because the frittata starts on the stovetop and finishes cooking under the broiler, you want a pan that can easily transition from burner to oven without any trouble.
Easy Asparagus and Bacon Frittata
Equipment
- 1 10 inch skillet (with a lid)
- 1 drainer
- 1 fork
- 1 Tablespoon
- 1 large spoon
- 1 large bowl
- 1 knife
- 1 whisk
Ingredients
- 12 oz bacon
- 1 cup shredded cheddar cheese
- 2 cups fresh asparagus, sliced (cut into ½ inch pieces)
- 10 large eggs, beaten
- ¼ cup parsley, minced
- 1 cup onion, chopped
- ¼ tsp pepper
- 2 gaarlic cloves, minced
- 1 large tomato, sliced thinly
- ½ tsp seasoned salt
Instructions
- In a 10-inch ovenproof skillet cook the bacon until crispy. Drain, but keep 1 Tablespoon of the drippings.
- Heat the drippings you reserved on medium high heat. Add onion, asparagus, and the garlic. Saute until the onion is tender. Crumble the bacon, and set aside about a third of it.
- In a large bowl combine the eggs, remaining bacon, salt, pepper, and the parsley.
- Place the egg mixture into the skillet and stir. Top with cheese, tomato, and reserved bacon.
- Cover and cook over medium-low heat until the eggs are nearly set for about 10 to 15 minutes.
- Preheat the broiler and place the skillet 6-inch from the heat.
- Broil until lightly browned about 2 minutes. Serve immediately.
Nutrition
What do you think?
Do you like your breakfast frittata straight from the pan, or do you prefer to serve your slices with a dollop of sour cream or a splash of hot sauce? Let me know in the comments below what your favorite cheeses are to sprinkle on top!
Don’t forget to rate the recipe in the card above and tag me on Instagram @KaleandCroutons so I can see your beautiful, golden-brown frittatas!
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