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!
Course Breakfast or Brunch
Prep Time 10minutes
Cook Time 45minutes
Total Time 55minutes
Author Liz - Eat Move Make
1cupwhite cheddargrated, divided
6-8fresh asparagus spearschopped
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.