An easy Spring time dinner or weekend brunch.
- 6 medium asparagus spears, cut on the bias into 1/2-inch pieces
- 4 strips of Sentelle’s applewood smoked bacon, cut into 1/2-inch pieces
- 1 cup finely grated Parmigiano Reggiano cheese (it’s really worth using the good stuff in this recipe; see below for a link to our favorite)
- 1/2 of a small onion, halved and thinly sliced
- 10 SLAP Farms pasture raised eggs
Heat your oven to 350 °F.
Heat a 10-inch oven-safe non-stick skillet over medium heat for 3 minutes. Add the chopped bacon and cook until the fat is rendered and the bacon is starting to brown, about 5 minutes. Add the asparagus and sliced onion and continue to cook until the bacon is crisp and the asparagus and onion and softened, about 5 more minutes.
While the bacon and vegetables are cooking, crack the eggs into a medium bowl and beat until frothy. Season with 1 teaspoon salt and 1/2 teaspoon freshly grated black pepper and the grated Parmigiano Reggiano, stir to combine.
When the bacon and vegetables are done cooking drain off the bacon fat and 2 tablespoons back to the pan. Return the skillet to the stove over medium heat and add the beaten eggs. Stir the eggs, bacon and vegetables using a rubber spatula until the eggs begin to set. Transfer the skillet to the oven and cook until the center of the frittata is just set, about 15 minutes.
Remove from the oven and allow to cool for 5 minutes. Invert the cooled frittata onto a cutting board or serving platter. Slice into wedges and serve.
For a vegetarian friendly alternative try this recipe with spinach and feta cheese.