It’s fresh asparagus season, and what better way to celebrate than with a spinach bacon frittata with fresh asparagus?! Savory crisp bacon paired with the earthy taste of fresh spinach and tender asparagus, all mixed together in a fluffy egg-based masterpiece.
Whether you serve this frittata for brunch or a hearty dinner, it will satisfy everyone. So, let’s get cracking and whip up this impressive and delicious meal.
(Exact ingredient amounts are listed in the recipe card below.)
- white cheddar cheese
Step 1: In a medium bowl, whisk together the eggs, milk, salt, and pepper. Add half a cup of the cheese and set aside.
Step 2: In a cast-iron skillet, cook the bacon until crisp. Remove to a paper towel-lined plate to cool, then crumble. Drain off all but about a tablespoon of the bacon drippings and cook the onion a few minutes until tender. Add the garlic; cook one minute more.
Step 3: While the bacon is cooking, steam the asparagus until tender and bright green (2-4 minutes), then chop it into 2-inch pieces and add to the cooked onion and garlic.
Step 4: Add some fresh baby spinach and saute until that wilts. It won’t take long!
Step 5: Arrange the ingredients evenly in the skillet. Add bacon crumbles to the egg mixture and pour the mixture over the vegetables. Cook for about 5 minutes without stirring until the eggs start to set. Sprinkle the remaining cheese over the top.
Step 6: As with most frittatas, this one starts on the stovetop and finishes in the oven, so move the skillet to the oven and bake for 10-15 minutes until the middle is barely set.
You’ll be rewarded with the most delicious spinach bacon frittata with asparagus! Enjoy!
A frittata is partially cooked in a skillet on the cooktop and then finished in the oven. It also has a more omelet-like texture, whereas a quiche is creamier and more custard-like. Quiches also often have crusts.
Cast iron skillets are perfect for frittatas. They cook evenly and can go from stovetop to oven safely. They’re also naturally non-stick if properly seasoned.
A cooked frittata can sit out for about 1 hour but should then be refrigerated in a sealed, airtight container for a day or two.
Other breakfast recipes you’ll enjoy:
- Bacon and sausage breakfast pizza
- Loaded breakfast casserole
- French toast club sandwich
- Breakfast bowl with Eggbeaters
- Apple scramble
- Oreo stuffed French toast
- Smoked ham pancakes
Spinach Bacon Frittata with Asparagus
- 8 eggs
- ½ cup milk
- ½ tsp salt
- ¼ tsp pepper
- 1 cup white cheddar grated, divided
- 6 slices bacon
- 2 garlic cloves minced
- ½ onion diced
- 6-8 fresh asparagus spears chopped
- 2 cups baby spinach
- Preheat oven to 425 degrees F.
- In medium bowl, whisk eggs, milk, salt and pepper together well. Add 1/2 cup cheese. Set aside.
- In cast-iron skillet, cook bacon until crisp. Let drain and cool on paper towels; crumble. Drain all but a tablespoon or so of drippings from skillet and cook garlic and onion a few minutes until soft and translucent.
- While bacon is cooking, steam asparagus until tender (several minutes). Put in skillet with garlic and onion. Add spinach and cook until just wilted. Arrange ingredients in skillet evenly.
- Add crumbled bacon to the egg mixture, give it another whisk and then pour over the vegetables in skillet. Without stirring, cook over medium heat for about 5 minutes or until eggs begin to set. Sprinkle remaining cheese over top.
- Bake 10-15 minutes, until middle is barely set.