Frittata with Asparagus, Bacon
- 4 slices of lean bacon, cooked & crumbled
- 2 tsp of olive oil (more if needed)
- 1/2 sweet yellow onion, chopped
- Several button mushrooms, quartered
- 7-8 baby fingerling potatoes
- 7 eggs
- 3 tbsp milk
- Sea salt and freshly cracked pepper, to taste
- Dash of cayenne pepper
- Grape tomatoes
- Asparagus, wooden ends removed & cut into thirds
- 2-3 tbsp Asiago cheese, shredded
Cook the bacon until crisp. Place onto a paper towel to drain then chop. Heat the olive oil in a large skillet over medium high heat. Add the onions and mushrooms then cook stirring often until caramelized, about 20 minutes. Add more olive oil while the onions & mushrooms are cooking if needed.
While the onion & mushrooms are cooking, boil the potatoes in a pot of water for 10 minutes or until fork tender. Drain and let cool. Chop the potatoes into small bite sized chunks.
Place some of the bacon, onion mixture, potatoes, grape tomatoes, and asparagus into the bottom of the tart pan; next add a bit of the Asiago cheese. Combine the eggs with the milk then season with sea salt, freshly cracked pepper, and cayenne pepper, to taste. Whisk the eggs until they are mixed thoroughly.
While the onion & mushrooms are cooking, boil the potatoes in a pot of water for 10 minutes or until fork tender. Drain and let cool. Chop the potatoes into small bite sized chunks.
Place some of the bacon, onion mixture, potatoes, grape tomatoes, and asparagus into the bottom of the tart pan; next add a bit of the Asiago cheese. Combine the eggs with the milk then season with sea salt, freshly cracked pepper, and cayenne pepper, to taste. Whisk the eggs until they are mixed thoroughly.
Pour the egg mixture into the tart pan then add the remaining onion mixture, potatoes, bacon, grape tomatoes, asparagus, and Asiago to the top.
Place into the oven and bake for 20-25 minutes, or until a tester inserted in the center comes out clean. Let the frittata cool for a few minutes before slicing and serving. Enjoy.
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