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A slice of bacon asparagus frittata on a platter with the big frittata in a cast iron skillet in the background
Rachel Ballinger

Bacon Asparagus Frittata

Bacon Asparagus Frittata is a skillet full of fresh veggies and fluffy eggs. You can throw it together fast for a breakfast that looks as good as it tastes! This one is stuffed with bacon, asparagus, mushrooms, tomatoes, onion, and garlic.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 8 Servings
Course: Breakfast
Cuisine: American
Ingredients Method

Ingredients
  

  • 2 tbsp olive oil
  • 6 strips bacon chopped
  • 1/2 onion chopped
  • 2 cloves garlic minced
  • 1 cup asparagus chopped
  • 1 cup mushrooms slices
  • 1 cup tomatoes diced
  • 1 cup shredded mozzarella cheese
  • 8 large eggs
  • 1/2 cup milk
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1/2 tsp garlic powder

Method
 

  1. Preheat the oven to 350 degrees.
  2. In a skillet over medium heat, sauté the bacon and onion for about 5 minutes. Add the garlic, asparagus, and mushrooms. Sauté for another five minutes. Add the diced tomatoes and sauté for just a minute or two.
  3. While the veggies are cooking, whisk together the eggs, milk, salt, pepper, and garlic powder in a bowl.
  4. Sprinkle the shredded cheese on top of the veggies.
  5. Pour the eggs over the cheese.
  6. Place in preheated oven and bake for 18 minutes or until eggs are set in the center.