Thursday, August 15, 2013

Asparagus, Bacon, and Blue Cheese Frittata

I must admit that I was so excited to try this that I just made it for dinner one day instead of breakfast.  I can attest to the fact that it tastes good any time of day.

Yield: 4 servings


  • 26 stalks asparagus, trimmed, divided
  • 3 bunches green onions
  • 4 strips bacon
  • 10 eggs
  • 1 cup milk
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 4 1/2 tsp chopped fresh basil
  • 1 cup blue cheese crumbles, divided


  1. Set aside two stalks of asparagus.  Cut the rest into quarters.
  2. Chop the green onions.  Place the asparagus and green onions on a baking sheet lined with aluminum foil and greased with baking spray.  Bake at 400°F for 8 minutes.
  3. Cook the bacon in a 12" cast iron skillet.  Remove the bacon and swish the grease around to fully coat the inside of the pan.  Drain excess grease.
  4. Combine the crumbled bacon, eggs, milk, salt, pepper, basil, and 3/4 cup blue cheese in a mixing bowl.  Beat together using a wire whisk.
  5. Over medium heat, pour the egg mixture into the cast iron skillet.  Cook for 2 minutes, scraping the eggs from the sides and bottom as they cook.
  6. Add in the asparagus & onions and cook for another 1-2 minutes until the bottom starts to set, stirring occasionally.
  7. Remove from heat.  Sprinkle with remaining blue cheese and reserve two stalks of asparagus.
  8. Bake at 400°F for 12 minutes, until egg is soft set.
  9. Serve warm.

Adapted from Naturally Ella.

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