Frittatas are my secret brunch weapon. They’re easy to put together, they serve a crowd, and they make you look like a brunch wizard. This version is packed with salty bacon and crispy asparagus, and it’s perfect for your spring or summer table.
Am I using every recipe I made for Mother’s Day on the blog? Maybe. But the whole meal was a real triumph, if I do say so myself, with a great balance of sweet (that rhubarb snack cake from a few days ago), more substantially sweet (a french toast casserole that’s coming your way soon), and savory thanks to this frittata. Plus, none of the dishes required me to stay at the stovetop while guests were over, so I could actually enjoy the day as much as everyone else. It’s been well-documented on this blog that I live and die by a good brunch, and a frittata is my favorite way to serve eggs. So I made all three dishes a second time, just so I could photograph and share them with you. I didn’t hear anyone at my house complaining.
For this frittata, I used my go-to template over at The Kitchn, which you can play with endlessly to fit in whatever ingredients you have on hand. I’m obsessed with asparagus and it happens to be all over the place in Michigan right now, so I knew I had to use that. To contrast it’s almost sweet flavor, I used a healthy (or not so healthy) amount of chopped bacon for contrast.
Party of the beauty of a frittata is that you make the whole thing in an oven-safe pan (I used a cast iron skillet). I cooked the bacon first, then wiped out the pan and cooked the asparagus with a little olive oil. If you want an even more pronounced bacon flavor, keep the bacon grease in the pan, skip the olive oil, and cook the asparagus that way. If you do that, the frittata should also have a delicious bacon-flavored crust. Yum! Once your mix-ins are cooked, toss them all in the pan, sprinkle on some cheese, and then pour over a mixture of eggs and heavy cream. Cook it for a minute or two on the stove, then transfer it to the oven to finish baking. That’s it! You’ll have yourself an impressive dish that you can eat for breakfast, lunch, and dinner.
- 6 eggs
- ¼ cup heavy cream
- 1 tablespoon olive oil
- 8 oz bacon (⅔ of a package)
- 1 bunch asparagus, rinsed, trimmed, and chopped into bite-sized pieces
- 1 cup Swiss cheese, shredded
- Preheat the oven to 400°F. In a mixing bowl, whisk together the eggs and heavy cream. Set aside.
- Chop the bacon into bite-sized pieces. Place an oven-safe skillet over medium-high heat (I used cast iron) and cook the bacon over medium-high until crispy. Transfer the bacon to a paper towel-lined plate, then wipe out the skillet. Or, if you want more bacon flavor in the frittata, make sure you get all of the bacon pieces out and then proceed to step 3 with the bacon fat instead of the olive oil.
- Wipe out the pan, then add the olive oil to the skillet and saute the asparagus over medium-high heat until tender-crisp, about 4 minutes, stirring occasionally.
- Add the bacon back to the skillet and mix together with the asparagus. Sprinkle the Swiss cheese over the top and allow to sit for a minute, until starting to melt.
- Pour the egg and cream mixture evenly over the top, going slowly so it doesn’t spill over the top. Continue to cook over medium-high heat until the edges of the frittata just start to set, about 2 minutes.
- Transfer the pan to the oven and cook for 8-10 minutes, until the center of the frittata is set. Remove from the oven, allow to cool in the pan for a few minutes, then serve.