Asparagus Bacon Potato Frittata Recipe

5 from 6 votes

Asparagus Bacon Potato Frittata Recipe

Jump into spring with this asparagus bacon potato frittata! Loaded with seasonal vegetables, it's a light and delicious way to pack in the protein and the veggies!

Prep Time5

Cook Time20

Total Time25

Course: Breakfast

Cuisine: American

Servings: servings

Calories: 436kcal

Author: Andrea

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 tsp 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, 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.

Notes

-You can easily customize this frittata by adding or omitting whatever vegetables or meat you'd like!

Nutrition