I really like eggs. And I really like bacon. And I really like asparagus. Presto! A breakfast that combines them all!
This morning I was making bacon for the kiddos, and I had some asparagus in the fridge that needed eating, plus some sliced onions and garlic leftover from dinner the other night, so I decided to put them all together for an easy breakfast frittata. I’m glad to have had come up with this recipe. I even sent a copy of this to https://bayevskitchen.com, and you can also find this recipe published over there.
First, I cooked the bacon nice and crispy. No rubbery bacon here! While that was cooking, I sliced the asparagus spears on the bias (diagonally)–they cook faster than whole spears and just look prettier that way. I like pretty food (but only if it tastes good, too).
Once the bacon was done and cooling on some paper towels, I added the onions to the bacon grease in the pan. Note: I had cooked six slices of bacon, but the kids ate three so I only used three in the frittata. Use as much bacon as you like!
I let the onions cook low and slow so they would get soft and caramelized. I added a bit of sea salt to help draw out the moisture (but not too much since the bacon drippings were already salty). When the onions were done, I added the garlic for another minute, then stirred in the asparagus and turned up the heat.
I like my asparagus cooked until it is soft, but not mushy. Cook yours until it is done as much as you like it. Then add in the bacon and the beaten eggs. I only used five eggs for this frittata, but you can definitely use more if you want it thicker and fluffier. Pro tip: Add a splash of water to your eggs and beat them very well. This will make them fluffier.
I then put the whole pan under the broiler to finish cooking.
I have made a lot of frittatas, but this is definitely one of my favorites. I kept going back to the pan for “one more bite.” Now I’m full. And happy to have cooked up some leftovers into a delicious breakfast.
If you have any frittata leftover, refrigerate it in an airtight container and reheat in a warm pan or toaster oven (microwaves do weird things to eggs!).
Asparagus Bacon Frittata
- 3-5 slices uncured, pastured bacon plus extra grease for cooking
- ½ yellow onion, sliced
- 1-2 cloves garlic, chopped finely
- ½-1 lb. asparagus, sliced on the bias
- 5-6 pastured eggs, beaten
- Cook bacon in a large cast iron or oven-safe, nonstick skillet until crispy. Remove from pan and let cool on paper towels.
- Add sliced onion to bacon grease. You may need a bit more fat, so add more bacon grease or other cooking fat (I keep extra bacon grease in my fridge for an occasion such as this!). Keep heat at medium low and let onions cook slowly to get caramelized (about 10 minutes). Stir occasionally.
- When onions are soft, add the chopped garlic and stir. Let cook one minute until garlic is fragrant.
- Add asparagus and turn heat up to medium. Let cook for 5-10 minutes, or until asparagus is cooked to desired doneness.
- Meanwhile, chop your cooled bacon into small strips. Turn on the oven to the broil setting.
- When asparagus is done, stir in chopped bacon. Then pour the eggs over the asparagus mixture and make sure it covers everything evenly.
- Let cook on the stovetop for about 2 minutes, then transfer to the oven (on a middle rack). Cook in oven for 5-10 minutes or until the eggs are cooked through and no longer appear wet on top.
- Remove from oven and serve!