The time is upon us, let’s rejoice, celebrate, feast and enjoy good food.
Bacon will do, don’t you think?
And asparagus is green, so that pretty much cancels out the bacon, right?
Even with loads of bacon, I wasn’t overpowered (though I may have smelled overpowered,) the tomatoes and asparagus lend just the right crunch and juiceness factor to balance it all out.
So easy to make, and dare I say, impossible to mess up (as long as you spray/grease/butter your cooking pan.)
What are you waiting for!?
Seriously, no matter what you put in these easy bake egg pies, it always comes out perfectly cooked and supremely tasty. I’ve even thought of opening shop just sportin’ frittatas ’cause they turn out amazing every.single.time.
Give it a go!
What’s your favorite Easter or Passover food memory?
bacon asparagus frittata
Prep Time: 5 minutes
Cook Time: 15 minutes
Ingredients (2 – 4 servings)
- 4 eggs
- 2 Tbsp 1 % milk
- 1 Tbsp butter, grass-fed preferably
- 2 strips applewood smoked bacon, nitrate free preferably (available at Trader Joe’s)
- 4-6 asparagus stalks
- 8 cherry tomatoes, halved
- 2 green onions, sliced, greens and whites
- 2 Tbsp grated cheese (I used mozzarella)
- sprinkle salt
- freshly ground black pepper
Preheat the oven to 350 degrees.
In a medium bowl add eggs, milk, salt and pepper, mix until combined. Set aside.
Heat a medium saucepan over medium heat, add the sliced bacon. Cook until browned, remove from pan, set on paper towel, drain fat from pan and rinse pan. (I didn’t wash with soap but I scraped all the bacon stuff off the bottom of the pan.)
Return pan to stove, spray with nonstick spray and add butter (optional.)
Add sliced onion, saute for 15-30 sec, turn off heat, add egg mixture, stir so all the onions aren’t on the bottom.
Sprinkle in bacon, tomatoes, asparagus, cheese.
Place in oven and bake for about 15 minutes or until middle isn’t jiggly and cooked through.