This Asparagus Bacon Potato Frittata is a springtime favorite. Packed with fresh veggies and savory bacon, it’s an easy, feel-good dish perfect for breakfast, brunch, or even dinner.
This Asparagus Bacon Potato Frittata is a hearty, flavor-packed dish that’s perfect for brunch, meal prep, or an easy weeknight dinner. Tender roasted potatoes and crisp smoky bacon create a savory base, while fresh asparagus adds a pop of color and a bright, spring flavor. Everything is baked in fluffy, custardy eggs and finished with melty cheese for a slice that’s everyone will love.
For more fun brunch recipes you have to check out my Spicy Zucchini Frittata, Blueberry Cinnamon Rolls, and Sweet Potato Hash.
Table of Contents
Why I Love This Asparagus Frittata
- You can make it your own with the ingredients you have in your kitchen.
- This frittata is perfect for Easter or springtime celebrations and everyone will love it!
- It’s a great way to use leftover eggs and veggies, so nothing goes to waste while keeping things delicious.
Recipe Ingredients
Bacon – The crispy bacon adds a smoky, savory bite that balances the fresh veggies perfectly.
Cheddar Cheese – Melty and sharp, cheddar adds a creamy texture to the frittata.
Asparagus – Fresh asparagus brings a bright, slightly earthy flavor and adds a crisp-tender texture that makes the frittata feel light and seasonal.
For a full list of ingredients and amounts, see the recipe card below.
How to Make Asparagus Bacon Potato Frittata
Step 1: Add olive oil to an 11-inch nonstick ovenproof pan, and set over medium-low heat. Add the slices of red potatoes, covering the entire bottom of the pan, and cook until tender (turning halfway through), then remove from the pan and set aside. Pour in the remaining tablespoon of olive oil. When hot, add the asparagus (season with a pinch or two of additional salt and pepper) and sauté until crisp, about 2 minutes. Add the leek and cook until tender, another 2-3 minutes. Return the potatoes to the skillet.
Step 2: Turn the heat up to medium-high. Whisk together eggs, whipping cream, and seasonings in a medium-sized mixing bowl. Pour into the pan and sprinkle in half of the cheese and all of the bacon crumbles. Cook for 3-5 minutes or until the eggs start to set. Sprinkle with the remaining cheese and place under the broiler until the top is set and golden brown, about 5 minutes (depending on the broil setting you use). Remove from the oven and let cool for 3-4 minutes before cutting and serving.
Expert Tips
Broil for a Perfect Finish – After cooking on the stovetop, finish it under the broiler. This gives the top layer a golden, crisp texture and adds texture to the dish.
Season as You Go – Don’t forget to season the veggies while they sauté! A pinch of salt and pepper brings out their flavor and ensures each bite is perfectly seasoned.
Preventing a Soggy Frittata – To avoid a soggy frittata, make sure you don’t overcrowd the skillet with too many veggies. Also, cook the vegetables just until tender before adding the eggs. If they’re undercooked or overcrowded, they’ll release extra moisture, which can affect the texture of the frittata.
FAQs
Yes, a cast iron pan works great for this Asparagus Bacon Potato Frittata! Just make sure it’s well-oiled to prevent sticking. It also enhances the flavor and provides even heat for perfect cooking.
Absolutely! You can swap cheddar and parmesan for Gruyère, feta, or even goat cheese, depending on your taste.
Storage Info
STORE leftovers of the Bacon Potato Frittata in an airtight container in the fridge for 3-4 days. I wouldn’t recommend freezing it, as the texture of the eggs can get a little off after thawing.
To REHEAT, cover the frittata slices with foil and place them on a tray in the oven at 250°F (120°C) for 10 minutes, until warmed through.
Asparagus Bacon Potato Frittata Recipe
Ingredients
- 2 tbsp olive oil
- 2 small red potatoes - peeled and thinly sliced
- 1 bunch asparagus - ends trimmed and cut into 2-3" pieces
- 1 leek - quartered and sliced (white and light green parts only)
- 8 large eggs
- 3 tbsp whipping cream
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp paprika
- 1/8 teaspoon cayenne pepper
- 1/4 tsp garlic powder
- pinch nutmeg
- 1/2 cup cheddar cheese - shredded
- 2 tbsp parmesan - shredded
- 3 strips cooked bacon - crumbled
Instructions
- Add olive oil to an 11-inch nonstick ovenproof pan, and set over medium-low heat. Add the slices of red potatoes, covering the entire bottom of the pan, and cook until tender (turning halfway through), then remove from the pan and set aside. Pour in the remaining tablespoon of olive oil. When hot, add the asparagus (season with a pinch or two of additional salt and pepper) and sauté until crisp, about 2 minutes. Add the leek and cook until tender, another 2-3 minutes. Return the potatoes to the skillet.
- Turn the heat up to medium-high. Whisk together eggs, whipping cream, and seasonings in a medium-sized mixing bowl. Pour into the pan and sprinkle in half of the cheese and all of the bacon crumbles. Cook for 3-5 minutes or until the eggs start to set. Sprinkle with the remaining cheese and place under the broiler until the top is set and golden brown, about 5 minutes (depending on the broil setting you use). Remove from the oven and let cool for 3-4 minutes before cutting and serving.
This was such a good way to use up eggs and veggies I already had in the fridge. Everyone enjoyed it!
Such an amazing fritata recipe!! A delicious day starter!
I’m so happy you enjoyed it! Thanks for sharing!
The best! I make frittatas all the time and this is delicious. How can you go wrong with bacon and asparagus?
I agree! Bacon and asparagus are such a great combo! Thanks so much for sharing!
Mmmm..it’s loaded with all my favorites!! What a great way to use asparagus!