From Chef Pasquale comes a recipe for a nice frittata with bacon and asparagus. I just made it for the second time this month. It’s good! Tastes good, looks good, is easy, bacons up your cast iron, and reheats well for breakfast for a few days. Minor variations from the source: here’s how I do it.
Calorie Estimate: 1600
Ingredients
- 10 eggs
- 5 strips bacon
- 1 lb asparagus (top half of the stalk only)
- 2 T butter
- 1 t black pepper
- couple pinches salt
Preparation
- Preheat the over to 400.
- In a cast iron skillet, cook 5 strips of bacon over medium-high heat, starting from cold.
- As soon as the bacon is done to your liking, take it off the heat and drain it over paper towels.
- If you haven’t already done so, turn the heat to medium. Toss in the asparagus and cook it in the bacon fat until it softens up and maybe browns a touch. Scrape up any bacony bits as you move the asparagus around.
- While the asparagus is cooking, scramble 10 eggs in a large bowl and cut the bacon into bite size pieces. Season the eggs with pepper and a pinch or 2 of salt.
- When the asparagus is almost done, put in the butter (you need it for the taste–it’ll brown with the eggs–and to prevent sticking). Put the bacon back in and give everything a toss. When the butter is melted, pour in the eggs and give everything a good mix. I like tongs for this.
- After a few minutes on the stovetop, put the skillet in the oven.
- After 5 minutes in the oven, flip it. How it’s done (7:26).
- Finish it about 5 minutes more in the oven.
- Flip it out of the pan again and enjoy!
I haven’t tried making a frittata with other veggies yet, but I’m sure red peppers, caramelized onions, or maybe a lightly pickled red onion, or what else would be great.
The Lazy Man's Dilemma 