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Asparagus and Bacon Frittata

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  • 1 1/2 cups cooked pasta (optional)
  • 4 to 6 slices bacon, cooked and crumbled
  • 8 to 10 asparagus spears, trimmed and chopped
  • 2 to 3 tablespoons butter or olive oil
  • 1/2 cup diced orange or red pepper
  • 2 cloves garlic, minced
  • 6 to 8 large eggs
  • 1/3 cup grated Parmesan cheese
  • 1/2 cup heavy cream or milk
  • Salt and pepper
  • 2 tablespoons chopped fresh dill or parsley


Preheat oven to 400 degrees. In a bowl, whisk eggs and cream or milk and 1/4 cup of Parmesan cheese together. Season with a little salt and pepper. Melt butter or oil in a 10 inch oven-proof skillet. Add asparagus and peppers. Saute for 1 minute or two. Add garlic and cook seconds, stirring constantly so you don’t burn garlic. Add bacon and pasta if using.

Pour egg mixture into skillet. Cook until edges begin to set; push cooked edges toward the center of the pan with a spatula. Continue cooking until the center begins to set, about 2 minutes more. Bake about 5 to 10 minutes or until eggs are completely set. Remove from oven. Sprinkle remaining cheese and dill and parsley over the top. Cut into wedges and serve.

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