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Overhead view of an asparagus frittata in a stainless skillet.

Cheesy Bacon and Asparagus Frittata

Frittatas are a delicious and easy breakfast, brunch, or even dinner option. You can add any vegetables, meat, or cheese you like to create a dish that's tailored to your tastes. This version, loaded with fresh asparagus, gruyere, and bacon, is one of my favorites.
5 from 39 votes
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Breakfast
Cuisine American
Servings 6 servings
Calories 231 kcal

Equipment

  • 1 9.5 inch skillet with cover preferably well seasoned cast iron or nonstick

Ingredients
  

  • 6 large eggs
  • 2 Tablespoons heavy cream
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • 3 ounces gruyere cheese shredded
  • 3 slices thick-cut bacon diced
  • 1 small shallot minced
  • 6 ounces asparagus cut into 1-inch pieces

Instructions
 

  • In a medium bowl, whisk together the eggs and cream until light and fluffy. Stir in the salt, pepper, and cheese.
  • Heat your skillet over medium-high heat. Add the bacon and cook, stirring occasionally, for about 5 minutes, or until it's crisp.
  • Reduce the heat to medium. Stir in the minced shallot and cook 1-2 minutes, until softened. Add the asparagus.
  • Gently pour in the egg mixture, tilt the pan to help it spread evenly throughout.
  • Cover and cook for 8-10 minutes, or until the eggs are set.
  • Flip onto a cutting board (see helpful tips in the blog post above) and cut into 6 wedges.

Notes

If desired, reserve the asparagus tops and arrange on top of the egg mixture in the skillet before covering. 

Nutrition

Serving: 1piece | Calories: 231kcal | Carbohydrates: 3g | Protein: 14g | Fat: 18g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.04g | Cholesterol: 219mg | Sodium: 391mg | Potassium: 193mg | Fiber: 1g | Sugar: 1g | Vitamin A: 699IU | Vitamin C: 2mg | Calcium: 184mg | Iron: 2mg
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