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.
Pssst, you may also love this Bacon and Cheese Frittata and this Mexican Frittata.
Ingredients
(Exact ingredient amounts are listed in the recipe card below.)
- eggs
- milk
- salt
- pepper
- white cheddar cheese
- bacon
- garlic
- onion
- spinach
- asparagus
Directions
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!
Recipe FAQ
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
Ingredients
- 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
Instructions
- 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.
