Serves 4 to 6
Author note: I don’t find it necessary to have a non-stick pan to have a successful frittata. With enough butter to coat the skillet, the frittata comes out nicely. Frittatas are user friendly. They are quick to assemble and easy to love. Perfect for breakfast, lunch or dinner; frittatas can be served anytime throughout the day. A variety of cheeses can be used in this frittata. I use a cheddar gruyere mix, but you may enjoy a parmesan and pecorino combination. Choose your favorite!
Ingredients
8 eggs
1/4 teaspoon kosher salt
3 tablespoons cream
1/2 cup cheddar gruyere, grated
1 1/2 cups bacon, cut into 1 inch pieces
3 tbsp butter
2 cups asparagus, cut into bite-sized pieces (be sure to remove ends before dicing)
1 small shallot, halved and thinly sliced
Instructions
Heat the oven to 375 degrees.
In a 12-inch skillet cook the bacon over medium heat for 10 minutes, or until crispy. Stir occasionally.
Remove the bacon and place on a paper-towel lined plate. Pour out the remaining bacon grease, leaving one tablespoon of grease in the pan. Place the skillet back on the heat.
Add the butter to the skillet. Once the butter is melted, add the asparagus and shallot. Cook for 5 minutes, stir occasionally. Remove from the heat.
Whisk together the eggs, salt and cream. Stir in the cheese. Into the skillet and stir well to combine the vegetables and bacon. Place in the oven and cook for 15 minutes, or until the frittata is cooked all the way through.
Remove and let cool for 5 minutes. Gingerly run a rubber spatula between the rim of the frittata and the pan. Flip the frittata onto a cutting board. Slice and serve warm.
