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  • Recipe Index
    • Appetizers
    • Casseroles
    • Main Dish
      • Main Dishes: Beef
      • Main Dishes: Pork
      • Main Dishes: Poultry
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    • Slow Cooker
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Home » Recipes » Bacon, Asparagus and Spinach Frittata Recipe

Bacon, Asparagus and Spinach Frittata Recipe

By: Liz  /  Published: April 30, 2018  /  Updated: January 8, 2023  /   Leave a comment

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It’s fresh asparagus season and what better way to celebrate than with a bacon asparagus and spinach frittata recipe. It’s the perfect way to kick off brunch week, don’t you think? 

bacon asparagus and spinach frittata in cast iron pan and on plate

Ingredients for spinach frittata with bacon and asparagus

(Exact ingredient amounts are listed in the recipe card below.)

  • eggs
  • milk
  • salt
  • pepper
  • white cheddar cheese
  • bacon
  • garlic
  • onion
  • spinach
  • asparagus

How to make a frittata with spinach, bacon and asparagus

Step 1: In a medium bowl, whisk together the eggs, milk, salt and pepper. Add half cup of the cheese and set aside.

eggs and seasoning in bowl

Step 2: In a cast-iron skillet, cook the bacon until crisp. Remove to 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 into 2-inch pieces and add to the cooked onion and garlic. 

spinach and asparagus in saute pan

Step 4: Add some fresh baby spinach and saute until that wilts. It won’t take long! 

saute asparagus and wilt spinach

Step 5: Arrange the ingredients in the skillet so that they’re evenly scattered. Add bacon crumbles to the egg mixture and pour over the vegetables. Cook for about 5 minutes without stirring until the eggs are starting to set. Sprinkle the remaining cheese over the top.

frittata filling cooking in skillet

Step 6: As with most frittatas, this one starts on the stovetop and finishes it in the oven, so move the skillet to the oven and bake 10-15 minutes until the middle is barely set.  

You’ll be rewarded with the most delicious bacon, asparagus and spinach frittata!

frittata in skillet

Enjoy!

frittata in cast iron pan

Other breakfast recipes you’ll enjoy:

  • Bacon and sausage breakfast pizza
  • Loaded breakfast casserole
  • French toast club sandwich
  • Breakfast bowl with Eggbeaters
  • Bacon and cheese frittata
  • Apple scramble
  • Oreo stuffed French toast
  • Smoked ham pancakes
  • Mexican frittata (Crock-Pot Express recipe)
frittata in cast iron pan

Bacon, Asparagus and Spinach Frittata

Liz - Eat Move Make
Serve up this bacon asparagus and spinach frittata made with fresh from the garden (or market) veggies for brunch. Wow your friends and family with flavor!
5 from 1 vote
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Prep Time 10 mins
Cook Time 45 mins
Total Time 55 mins
Course Breakfast or Brunch
Cuisine American
Servings 8
Calories 206 kcal

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.
All information presented on this site is intended for informational purposes only and nutrition may vary according to exact products and the online nutrition calculator being used. I am not a certified nutritionist and any nutritional information shared on EatMoveMake.com should only be used as a general guideline.

Nutrition

Calories: 206kcalCarbohydrates: 3gProtein: 12gFat: 16gSaturated Fat: 7gCholesterol: 191mgSodium: 418mgPotassium: 203mgFiber: 1gSugar: 2gVitamin A: 1198IUVitamin C: 4mgCalcium: 157mgIron: 1mg
Tried this recipe?Let us know how it was!

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About Liz

Liz is a midwestern mom gone southern (accent in transition). She lives in North Carolina and loves cooking, baking, traveling, movies, crafts, hot and cold tea, wine, pizza and the occasional nap. She also revels in the fact she's a crazy cat lady.

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I’m Liz! Thank you for visiting Eat Move Make. Here you will find a collection of easy & delicious year-round recipes, seasonal ideas, and DIY craft inspiration. Visit my About Me page for more of my story.

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Hey there, i’m Liz!

I’m the founder of Eat Move Make and a North Carolina mom of two humans and six cats. I love to cook, bake, craft and travel. I’m also addicted to tea (but not sweet tea).

When I’m not creating something in my kitchen, and since my kids are now adults, I’m all about my bucket list of travel destinations and adventures.

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