This bacon asparagus and spinach frittata recipe post is sponsored in conjunction with #BrunchWeek. I received product samples from sponsor companies to aid in the creation of the #Brunchweek recipes. All opinions are mine alone.
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? I’ve partnered up with a bunch of other food bloggers to share some delicious brunch recipe ideas this week so be sure to check them all out!
Bacon, Asparagus and Spinach Frittata
As with most frittatas, I started this one off on the stovetop and finished it in the oven. Use a cast-iron skillet and saute the asparagus. Look for Michigan Asparagus!
Add some fresh baby spinach from CalOrganic Farms and saute until that wilts. It won’t take long!
Beat the egg mixture for the filling. Add some Alpine Cheddar Cabot Cheese!
Pour over the top and cook for a few minutes.
Then bake in the oven and you’ll be rewarded with the most delicious bacon, asparagus and spinach frittata!
Bacon, Asparagus and Spinach Frittata
- 8 eggs
- 1/2 cup milk
- 1/2 tsp salt
- 1/4 tsp pepper
- 1 cup white cheddar grated, divided
- 6 slices bacon
- 2 garlic cloves minced
- 1/2 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.
Take a look at what the #BrunchWeek Bloggers are creating today!
Cà Phê Trứng (Vietnamese Egg Coffee) from Tara’s Multicultural Table.
Cold Brew with Hazelnut Simple Syrup from The Barbee Housewife.
Hazelnut Milk Punch from Culinary Adventures with Camilla.
Irish Coffee from My Catholic Kitchen.
Strawberry Frosé from Love and Confections.
Everything Bagel Dip from Rants From My Crazy Kitchen.
Bacon, Asparagus and Spinach Frittata from Eat Move Make.
Cauliflower Waffles from Caroline’s Cooking.
Cheesy Hashbrown Casserole from Karen’s Kitchen Stories.
Deviled Eggs with Capers, Cucumber and Red Onion from Family Around the Table.
Farmers Casserole from A Day in the Life on the Farm.
Ham & Artichoke Strata from The Chef Next Door.
Bacon and Cheese Twists from Big Bear’s Wife.
Caramel Apple Dutch Baby from The Bitter Side of Sweet.
Carrot Cake Muffins from A Kitchen Hoor’s Adventures.
Chocolate Chip Pecan Cinnamon Rolls from Pass the Sushi.
Coconut Raspberry Skillet Pancake from Books n’ Cooks.
Danish Twists with Cream Cheese Filling from That Skinny Chick Can Bake.
French Toast Muffin Bites from Daily Dish Recipes
Make Ahead Mocha Granola from Wholistic Woman.
Snickerdoodle Pancakes from Mildly Meandering.
Toasted Coconut Granola from Cooking With Carlee.
Antipasto Pizza from Strawberry Blondie Kitchen
Asparagus & Crab Cake Benedict from The Crumby Kitchen
Breakfast Pizza from Hezzi-D’s Books and Cooks.
Corned Beef Hash Benedict from Sweet Beginnings.
Mini Breakfast Pot Pies from Forking Up.
I Dream of Hawaii Smoothie Bowl from Brunch-n-Bites.
Prosciutto Wrapped Pineapple Spears from Kudos Kitchen by Renee.
Refrigerator Pickled Asparagus from Shockingly Delicious.
Brown Sugar Cinnamon Coffeecake from It Bakes Me Happy.
Chocolate Coffee Maple Cupcakes from The PinterTest Kitchen.
Be sure to enter the #Brunchweek giveaway here for a chance at some amazing prizes!
Disclaimer: Thank you to #BrunchWeek Sponsors: Dixie Crystals, Cabot Cheese, LorAnn Oils and Flavors, Cento Fine Foods, Michigan Asparagus, Cal-Organic and Eggland’s Best for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek recipes. All opinions are my own.