Asparagus Bacon Potato Frittata
Frittatas are one of the easiest meals we make. I love the simplicity of them- steam veggies, grate cheese, beat eggs, season, cook and broil. They’re also a great way to use up leftovers! I don’t think I’ve ever made the same frittata twice. I’m always chopping up random vegetables and tossing in the last few slices of ham or a handful of bacon crumbles. This frittata though is one that I can’t wait to make again and again. It’s spring in a pan.
Our family is obsessed with asparagus. Even our 18 month old gobbles it up. It’s cheap and in season right now which means we’ve been eating it several times a week. Leeks are also in season and if you’ve browsed through the blog lately you’ve probably read about my love for them here. Along with the asparagus and leek, I tossed in two sliced red potatoes, 3 slices of bacon (crumbled), a heaping half cup of shredded cheddar cheese, and a few tablespoons of parmesan.
If you’ve ever made or eaten a frittata or quiche before, probably know that seasoning is key. You have to season both the veggies and the egg base or else you’ll end up dumping ketchup all over it… which is fine if you love ketchup but you shouldn’t have to. I like to use salt, pepper, cayenne, paprika, garlic powder and pinch of nutmeg. I’m not saying I’m some mad genius when it comes to properly seasoning frittatas, I just know from past experience that a little more isn’t a bad thing.
Once you’ve got your vegetables and egg base prepped it’s time to get cookin’! Start by cooking the potato slices until they’re fork-tender, remove and set aside. Add the asparagus, season and cook until crisp. Add in your leek and saute until tender. Your veggies should all be cooked since they won’t cook once you add the eggs or when you broil it. Pour in the egg mixture over the veggies, sprinkle in some of the cheese and all of the bacon. When it’s mostly set, sprinkle the remaining cheese over top and then pop it in the oven and broil it until it’s golden brown.
Slice it up and watch it go! If your family is anything like mine, you won’t have any leftovers- it’ll be gone in seconds. I hope you’ll give this loaded frittata a try, it’s delicious!
- 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
- ½ tsp. salt
- ¼ tsp. black pepper
- ¼ tsp. paprika
- ⅛ tsp. cayenne pepper
- ¼ tsp. garlic powder
- pinch nutmeg
- ½ c. cheddar cheese, shredded
- 2 tbsp. parmesan, shredded
- 3 pieces cooked bacon, crumbled
- Add olive oil to an 11-inch nonstick ovenproof pan, set over medium-low heat. Add the slices of red potatoes, covering the entire bottom of the pan, cook until tender (turning half way through), then remove from the pan and set aside. Pour in 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 heat up to medium-high. Whisk together eggs, whipping cream and seasonings in a medium size mixing bowl. Pour into the pan and sprinkle in half of the cheeses and all of the bacon crumbles. Cook for 3-5 minutes or until the eggs start to set. Sprinkle with remaining cheese and place under the broiler until the top is set and golden brown, about 5 minutes (depends on the broil setting you use). Remove from the oven and let cool for 3-4 minutes before cutting and serving.
Recipe source: Life Made Simple