Asparagus Bacon Potato Frittata Recipe
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.
Servings: 4 servings
Calories: 436kcal
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.
Notes
-You can easily customize this frittata by adding or omitting whatever vegetables or meat you'd like!
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.
Nutrition
Serving: 4serving | Calories: 436kcal | Carbohydrates: 23g | Protein: 24g | Fat: 28g | Saturated Fat: 11g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Trans Fat: 0.04g | Cholesterol: 406mg | Sodium: 691mg | Potassium: 854mg | Fiber: 4g | Sugar: 5g | Vitamin A: 2184IU | Vitamin C: 16mg | Calcium: 244mg | Iron: 5mg
