Easter Frittata with Asparagus

Easter Frittata with Asparagus


  •     8 eggs

  •     Pound of Asparagus

  •     5 Bacon Strips

  •     3 Tablespoons of Butter

  •     Salt (to taste)

  •     Black Pepper


  1. Preheat the oven to 400 degrees.

  2. Trim the asparagus heads by easily snapping them off. You don’t need any of the stalk in the recipe. However you can save them if you like for another recipe. Bring a pot of water to a boil; add a bit of salt. Throw in the asparagus heads for about 7 minutes. Crack 8 eggs into a bowl. Add about a teaspoon of black pepper, and a teaspoon of salt. Next add in about 4 tablespoons of pecorino cheese (parmigiana cheese works fine too). By this time, the asparagus should be done cooking. Take them out, and set them aside. Next you will need to whisk the eggs in the bowl. Once it is evenly mixed, add the asparagus.

  3. Next we need to prepare the bacon. Cut them up, into smaller pieces (see video). In a frying pan add the bacon, and fry it on medium to high heat. We’ll fry them for about 3 minutes. When the bacon is almost done, add the butter. Let it melt. Turn the heat to medium. Once the butter is melted with the bacon, add the bowl of eggs and asparagus into the same pan. Leave it in the pan for another two to three minutes. Put the pan in the oven for about 5 minutes. You might want to check it every few minutes, you don’t want it to burn. Remove the pan from the oven. Take the frittata out of the pan, and coat the pan with a small amount of oil. Flip the fritatta in the pan, and put it back in the oven for another 5 minutes.

  4. Next, all you have to do is enjoy! Cin cin!

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