Bacon And Asparagus Frittata Recipes

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BACON AND ASPARAGUS FRITTATA



Bacon and Asparagus Frittata image

My frittata makes a marvelous light meal. especially during the summer. When I prepare the frittata for guests, I also serve rice and bread to make a hearty meal-quick and easy, but it always wins compliments! -Gwen Clemon, Soldier, Iowa

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 35m

Yield 6 servings.

Number Of Ingredients 10

12 ounces bacon
2 cups sliced fresh asparagus (cut in 1/2-inch pieces)
1 cup chopped onion
2 garlic cloves, minced
10 large eggs, beaten
1/4 cup minced parsley
1/2 teaspoon seasoned salt
1/4 teaspoon pepper
1 large tomato, thinly sliced
1 cup shredded cheddar cheese

Steps:

  • In a 9- or 10-in. ovenproof skillet, cook bacon until crisp. Drain, reserving 1 Tbsp. drippings. Heat reserved drippings on medium-high. Add asparagus, onion and garlic; saute until onion is tender. Crumble bacon; set aside a third. In a large bowl, combine remaining bacon, eggs, parsley, salt and pepper. , Pour egg mixture into skillet; stir. Top with tomato, cheese and reserved bacon. Cover and cook over medium-low until eggs are nearly set, 10-15 minutes. Preheat broiler; place skillet 6 in. from heat. Broil until lightly browned, about 2 minutes. Serve immediately.

Nutrition Facts : Calories 344 calories, Fat 24g fat (10g saturated fat), Cholesterol 351mg cholesterol, Sodium 738mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 2g fiber), Protein 23g protein.

ASPARAGUS-BACON FRITTATA



Asparagus-Bacon Frittata image

Canadian asparagus is in season in the early summer - perfect for pairing with bacon and eggs in this frittata.

Provided by Mary Jenny

Categories     Breakfast

Time 20m

Yield 4 serving(s)

Number Of Ingredients 5

8 eggs
2 1/2 ml salt
1 ml red hot chili flakes
4 bacon, slices chopped
6 asparagus spears, cut into 1-inch pieces

Steps:

  • Whisk eggs with salt and hot red chili flakes in a bowl.
  • Cook bacon slices in a medium skillet over medium until crisp. Transfer to a plate. Discard fat, leaving 15 mL (1 tbsp) in pan.
  • Add asparagus spears and sauté until almost tender.
  • Pour egg mixture into pan and sprinkle with bacon. Reduce heat to low and cover with foil.
  • Cook until frittata is set, 8 to 10 minutes. Cut into wedges.

Nutrition Facts : Calories 184.6, Fat 13.2, SaturatedFat 4.3, Cholesterol 377.4, Sodium 508.3, Carbohydrate 1.7, Fiber 0.5, Sugar 0.7, Protein 14

ASPARAGUS, CANADIAN BACON, AND CHEESE FRITTATA: LOW CARB



Asparagus, Canadian Bacon, and Cheese Frittata: Low Carb image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 2 servings

Number Of Ingredients 9

5 large eggs
4 tablespoons freshly grated Parmesan
2 tablespoons milk
1/4 teaspoon freshly grated lemon zest
1 teaspoon kosher salt
Freshly ground black pepper
1 tablespoon extra-virgin olive oil
4 ounces medium asparagus stalks (about 8), woody stems trimmed, cut into 1/2-inch pieces
4 medium slices Canadian bacon (about 2 ounces), coarsely chopped

Steps:

  • Position an oven rack in the upper part of the oven and preheat the broiler. Whisk the eggs, 3 tablespoons of the cheese, the milk, lemon zest, salt, and pepper to taste together in a bowl.
  • Heat the olive oil in an 8-inch nonstick skillet over medium heat. Add the asparagus and Canadian bacon, and cook until the asparagus is crisp-tender, about 4 minutes. Reduce heat to low, pour the egg mixture into the skillet, stirring gently to distribute the fillings evenly. Cover, and cook until the bottom sets, but does not get too brown, about 9 minutes. Remove the cover, scatter the remaining 1 tablespoon of cheese over the surface. Run the frittata under the broiler until the top sets and browns slightly, about 1 minute. Set aside for about 5 minutes before unmolding. Slip the frittata out of the pan onto a cutting board, cut into wedges. Serve warm or room temperature.

ASPARAGUS, CANADIAN BACON AND CHEESE FRITTATA



Asparagus, Canadian Bacon and Cheese Frittata image

Provided by Food Network Kitchen

Time 40m

Number Of Ingredients 10

5 large eggs
4 tablespoons freshly grated Parmesan
2 tablespoons milk
1/4 teaspoon freshly grated lemon zest
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
1 tablespoon extra-virgin olive oil
1/4 pound medium asparagus stalks (about 8), trimmed and cut into 1/2-inch pieces
4 medium slices Canadian bacon (about 2 ounces), coarsely chopped
Mixed herb salad, for serving

Steps:

  • Position an oven rack in the upper part of the oven and preheat the broiler. Whisk the eggs, 3 tablespoons of the cheese, the milk, lemon zest, salt, and pepper to taste together in a bowl.
  • Heat the olive oil in an 8-inch nonstick skillet over medium heat. Add the asparagus and Canadian bacon, and cook until the asparagus is crisp-tender, about 4 minutes. Reduce heat to low, pour the egg mixture into the skillet, stirring gently to distribute the fillings evenly. Cover, and cook until the bottom sets, but does not get too brown, about 9 minutes. Remove the cover, scatter the remaining 1 tablespoon of cheese over the surface. Run the frittata under the broiler until the top sets and browns slightly, about 1 minute. Set aside for about 5 minutes before unmolding. Slip the frittata out of the pan onto a cutting board, cut into wedges. Serve warm or room temperature.

Nutrition Facts : Calories 352 calorie, Fat 25 grams, SaturatedFat 8 grams, Cholesterol 546 milligrams, Sodium 829 milligrams, Carbohydrate 5 grams, Fiber 2 grams, Protein 28 grams

ASPARAGUS FRITTATA



Asparagus Frittata image

Asparagus, crispy bacon and cheese frittata

Provided by xjamjamx

Time 30m

Yield Serves 2

Number Of Ingredients 0

Steps:

  • First cook the asparagus. Bring a large pan of salted water to the boil that is wide enough to hold the asparagus laying down. Place the Asparagus into the water and rapidly bring back to the boil, then immediately lower the heat and continue to simmer uncovered for around 4 minutes. It is cooked when a knife can easily pierce the base and it should bend a little, but not be floppy. Drain and remove the string and cut into 5 cm pieces.
  • Fry the bacon until crispy, then drain.
  • Beat the eggs with milk and season and heat the pan of olive oil over a low heat for 2 minutes. When hot, add the cooked, peeled and dried asparagus and cook for a couple of minutes until the asparagus is hot.
  • Next, add the egg and milk mix and stir gently until the eggs start to cook and form.
  • Sprinkle with bacon and cook gently for another 4 minutes.
  • Sprinkle the cooked frittata with Fontina and Parmesan cheese and some black pepper.
  • Optional - Add Salad

FRIED ASPARAGUS WITH BACON



Fried Asparagus with Bacon image

This is a different twist on asparagus, sure to please and have them coming back for more!

Provided by Kathi Richards Smith

Categories     Side Dish     Vegetables     Asparagus

Time 25m

Yield 4

Number Of Ingredients 7

3 slices bacon, chopped
1 ½ teaspoons butter
1 pound fresh asparagus, trimmed
1 shallot, thinly sliced
1 pinch salt, or to taste
1 pinch ground black pepper, or to taste
1 tablespoon grated Parmesan cheese

Steps:

  • Cook and stir bacon in a skillet over medium heat until crisp, about 5 minutes. Discard grease.
  • Melt butter in the same skillet.
  • Cook and stir asparagus and shallot with salt and black pepper in melted butter and bacon. Cover skillet and cook, stirring occasionally, until asparagus are tender, about 5 minutes.
  • Transfer asparagus mixture to a platter. Sprinkle with Parmesan cheese.

Nutrition Facts : Calories 87.7 calories, Carbohydrate 6.8 g, Cholesterol 12.6 mg, Fat 4.9 g, Fiber 2.5 g, Protein 5.8 g, SaturatedFat 2.2 g, Sodium 189.7 mg, Sugar 2.5 g

BACON CHEESE FRITTATA



Bacon Cheese Frittata image

Make this frittata even easier by using cooked bacon from the freezer. It's a wonderful dish to serve at brunch or to take as leftovers for lunch.

Provided by Mildred Marie Martin

Categories     100+ Breakfast and Brunch Recipes     Eggs     Frittata Recipes

Time 45m

Yield 6

Number Of Ingredients 8

5 slices bacon
6 eggs
1 cup milk
2 tablespoons butter, melted
½ teaspoon salt
¼ teaspoon ground black pepper
¼ cup chopped green onions
1 cup shredded Cheddar cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 7x11-inch baking dish.
  • Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and crumble.
  • Beat eggs, milk, butter, salt, and ground pepper in a bowl; pour into prepared baking dish. Sprinkle with onions, bacon, and Cheddar cheese.
  • Bake in preheated oven until a knife inserted near the center comes out clean, 25 to 30 minutes.

Nutrition Facts : Calories 244.7 calories, Carbohydrate 3 g, Cholesterol 227.6 mg, Fat 19.1 g, Fiber 0.1 g, Protein 15.3 g, SaturatedFat 9.5 g, Sodium 602.5 mg, Sugar 2.5 g

FRITTATA WITH ASPARAGUS, CANADIAN BACON AND PARMESAN



Frittata With Asparagus, Canadian Bacon and Parmesan image

Nice breakfast or brunch treat. If you substitute table salt for the kosher salt, make sure to decrease the amount.

Provided by little_wing

Categories     Breakfast

Time 30m

Yield 2 serving(s)

Number Of Ingredients 9

1 1/4 cups egg substitute or 5 large eggs
4 tablespoons freshly grated parmesan cheese
2 tablespoons skim milk
1/4 teaspoon freshly grated lemon zest
1/2 teaspoon kosher salt (or to taste)
fresh ground black pepper
1 tablespoon extra virgin olive oil
4 ounces medium asparagus spears, woody stems trimmed, cut into 1/2-inch pieces (about 8)
4 slices Canadian bacon, coarsely chopped (about 2 ounces)

Steps:

  • Position an oven rack in the upper part of the oven and preheat the broiler.
  • Whisk the eggs, 3 tablespoons of the cheese, the milk, lemon zest, salt, and pepper to taste together in a bowl.
  • Heat the olive oil in an 8-inch nonstick skillet over medium heat.
  • Add the asparagus and Canadian bacon, and cook until the asparagus is crisp-tender, about 4 minutes.
  • Reduce heat to low, pour the egg mixture into the skillet, stirring gently to distribute the fillings evenly.
  • Cover, and cook until the bottom sets, but does not get too brown, about 9 minutes.
  • Remove the cover, scatter the remaining 1 tablespoon of cheese over the surface.
  • Run the frittata under the broiler until the top sets and browns slightly, about 1 minute.
  • Set aside for about 5 minutes before unmolding.
  • Slip the frittata out of the pan onto a cutting board, cut into wedges.
  • Serve warm or room temperature.

Nutrition Facts : Calories 342.7, Fat 18.9, SaturatedFat 5, Cholesterol 39.2, Sodium 1686.5, Carbohydrate 5.6, Fiber 1.2, Sugar 1.8, Protein 36.4

SALMON AND ASPARAGUS FRITTATA



Salmon and Asparagus Frittata image

A simple brunch or casual supper, ready in less than half an hour.

Provided by Betty Crocker Kitchens

Categories     Breakfast

Time 25m

Yield 2

Number Of Ingredients 7

3 eggs
2 tablespoons milk
1/8 teaspoon pepper
1 tablespoon butter or margarine
1 cup cut-up fresh asparagus spears (about 4 oz)
1 can (6 to 7 oz) red or pink salmon, drained, flaked
1/2 cup shredded dill-Havarti cheese (2 oz)

Steps:

  • In medium bowl, beat eggs, milk and pepper until well blended.
  • In 10-inch nonstick skillet, melt butter over medium heat. Add asparagus; cook 3 to 5 minutes, stirring frequently, until crisp-tender.
  • Reduce heat to medium-low. Add egg mixture to skillet; gently stir in salmon. Cover; cook 6 to 8 minutes or until eggs are set. (Do not stir.) Sprinkle with cheese; cover and cook 1 to 2 minutes or until cheese is melted.

Nutrition Facts : Calories 420, Carbohydrate 5 g, Cholesterol 410 mg, Fat 1 1/2, Fiber 0 g, Protein 34 g, SaturatedFat 14 g, ServingSize 1/2 of Recipe, Sodium 820 mg, Sugar 3 g, TransFat 1/2 g

BACON & AVOCADO FRITTATA



Bacon & avocado frittata image

Crisp smoky bacon and creamy avocado make a tasty topping for omelette - serve with salad for a light midweek meal

Provided by Jemma Morphet

Categories     Buffet, Dinner, Lunch, Main course, Supper

Time 35m

Number Of Ingredients 9

8 rashers smoked streaky bacon
3 tbsp olive oil
6 eggs , beaten
1 large avocado , halved, stoned, peeled and cut into chunky slices
1 small red chilli , finely chopped
1 heaped tsp Dijon mustard
2 tsp red wine vinegar
200g bag mixed salad leaves (we used watercress, rocket & spinach)
12 baby plum tomatoes , halved

Steps:

  • Heat a 24cm non-stick ovenproof pan and fry the bacon rashers in batches on a high heat until cooked through and crisp. Chop 4 roughly and break the other 4 into large pieces. Set aside on kitchen paper and clean the pan.
  • Heat the grill to high. Warm 1 tbsp oil in the pan. Season the eggs, add the chopped bacon and pour into the pan. Cook on a low heat for around 8 mins or until almost set. Arrange the avocado slices and bacon shards on top. Grill briefly for about 4 mins until set.
  • Mix the remaining oil, the chilli, mustard, vinegar and seasoning in a large bowl. Toss in the salad leaves and tomatoes. Serve alongside the frittata, cut into wedges.

Nutrition Facts : Calories 467 calories, Fat 38 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 7 grams sugar, Fiber 5 grams fiber, Protein 22 grams protein, Sodium 2.4 milligram of sodium

CANADIAN BACON AND POTATO FRITTATA



Canadian Bacon and Potato Frittata image

Betty Crocker's Heart Healthy Cookbook shares a recipe! Looking for a one-pot bacon skillet? Then check out this great frittata perfect for breakfast.

Provided by Betty Crocker Kitchens

Categories     Breakfast

Time 35m

Yield 4

Number Of Ingredients 10

1 1/2 cups fat-free cholesterol-free egg product or 6 eggs
2 tablespoons chopped fresh chives or 1 tablespoon freeze-dried chopped chives
2 tablespoons fat-free (skim) milk
1/4 teaspoon salt
1/8 teaspoon dried thyme leaves
1/8 teaspoon pepper
1/4 cup chopped red or green bell pepper
2 cups refrigerated southern-style hash-brown potatoes
1/2 cup coarsely chopped Canadian bacon or cooked ham
2 tablespoons shredded Cheddar cheese

Steps:

  • Beat egg product, chives, milk, salt, thyme and pepper in medium bowl; set aside.
  • Spray 10-inch nonstick skillet with cooking spray. Add bell pepper; cook and stir over medium heat 1 minute. Add potatoes; cover and cook 8 to 10 minutes, stirring frequently until potatoes begin to brown. Stir in Canadian bacon; cook and stir 1 to 2 minutes or until thoroughly heated.
  • Add egg mixture to skillet; cover and cook over medium-low heat until set, 6 to 9 minutes, lifting edges occasionally to allow uncooked egg mixture to flow to bottom of skillet.
  • Sprinkle with cheese. Cover; cook until cheese is melted, about 1 minute longer. Cut into wedges.

Nutrition Facts : Calories 210, Carbohydrate 30 g, Cholesterol 15 mg, Fiber 4 g, Protein 17 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 610 mg, Sugar 3 g, TransFat 0 g

VEGETABLE BACON FRITTATA



Vegetable Bacon Frittata image

This fresh-tasting dish is an easy all-in-one meal. The bacon, eggs and hash browns make it hearty while the fresh veggies add a hint of color. -Alice Parker, Moultrie, Georgia

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 35m

Yield 6 servings.

Number Of Ingredients 11

4 bacon strips, cut into 1/2-inch pieces
2 cups frozen shredded hash browns, thawed
1 cup chopped fresh broccoli
1/2 cup chopped green pepper
1/2 cup chopped red onion
1/2 to 1 teaspoon dried rosemary, crushed
6 large eggs
3 tablespoons water
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon paprika

Steps:

  • In an 8-in. ovenproof skillet, cook the bacon until crisp. Drain, reserving 2 tablespoons drippings in the skillet. Remove bacon to paper towel. , Add hash browns, broccoli, green pepper, onion and rosemary to the skillet; cover and cook over low heat until hash browns are golden brown and vegetables are tender, about 10 minutes. Remove from the heat and set aside. , In a large bowl, whisk the eggs, water, salt and pepper; pour over hash browns. Top with bacon and paprika. Bake, uncovered, at 350° for 12-15 minutes or until eggs are completely set.

Nutrition Facts : Calories 169 calories, Fat 11g fat (4g saturated fat), Cholesterol 221mg cholesterol, Sodium 378mg sodium, Carbohydrate 7g carbohydrate (2g sugars, Fiber 1g fiber), Protein 9g protein.

FRITTATA WITH BACON, FRESH RICOTTA, AND GREENS



Frittata with Bacon, Fresh Ricotta, and Greens image

Categories     Egg     Leafy Green     Mustard     Pork     Breakfast     Brunch     Bake     Sauté     Buffet     Kale     Chard     Bon Appétit     Sugar Conscious     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 6 servings

Number Of Ingredients 7

12 ounces applewood-smoked bacon, cut into 1/2- to 3/4-inch pieces
1 cup sliced shallots
12 cups (packed; 12 ounces) assorted coarsely chopped greens (such as kale, chard, and mustard greens)
12 large eggs
1/2 teaspoon kosher salt
1 cup freshly grated Parmesan cheese, divided
12 ounces fresh whole-milk ricotta cheese (about 1 3/4 cups)

Steps:

  • Preheat oven to 350°F. Cook bacon in 12-inch-diameter ovenproof nonstick skillet over medium-high heat until crisp. Using slotted spoon, transfer bacon to paper towels to drain. Pour bacon drippings into bowl; reserve. Return 2 tablespoons drippings to skillet. Add shallots and sauté over medium heat until golden, about 4 minutes. Add half of greens and toss until beginning to wilt, about 1 minute. Add remaining greens and sauté until wilted, tender, and dry, about 15 minutes. Transfer greens to plate; cool.
  • Rinse and dry skillet. Beat eggs and salt to blend in large bowl. Whisk in 3/4 cup Parmesan, then greens and half of bacon. Stir in ricotta, leaving some clumps. Heat 1 tablespoon reserved drippings in skillet over medium heat. Pour in egg mixture; spread greens evenly. Sprinkle remaining bacon and 1/4 cup Parmesan over eggs. Cook over medium heat until frittata is just set at edges, about 10 minutes. Transfer to oven and bake until just set, about 20 minutes. Cut around frittata to loosen; slide out onto platter. Let cool 30 minutes. Slice into wedges and serve.

LEEK AND ASPARAGUS FRITTATA



Leek and Asparagus Frittata image

Combine soft-cooked vegetables and eggs in this delicious frittata breakfast.

Provided by Bon Appétit Test Kitchen

Categories     Egg     Mushroom     Breakfast     Brunch     Broil     Vegetarian     Quick & Easy     Low Cal     High Fiber     Lunch     Parmesan     Asparagus     Leek     Fontina     Bon Appétit     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 9

2 tablespoons (1/4 stick) butter
1 cup chopped leeks (white and pale green parts only)
1 12-ounce bunch thin asparagus, trimmed, cut on diagonal into 1-inch pieces (about 2 1/2 cups)
1 cup sliced stemmed shiitake mushrooms
8 large omega-3 eggs
1 cup diced Fontina cheese, divided
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/4 cup grated Parmesan cheese

Steps:

  • Preheat broiler. Melt butter in heavy broilerproof 10-inch-diameter nonstick skillet over medium heat. Add leeks and sauté 4 minutes. Add asparagus and shiitake mushrooms, sprinkle lightly with salt, and sauté until tender, about 6 minutes. Whisk eggs, 3/4 cup Fontina cheese, 1/2 teaspoon salt, and 1/2 teaspoon pepper in medium bowl. Add egg mixture to skillet; fold gently to combine. Cook until almost set. Sprinkle remaining 1/4 cup Fontina cheese and Parmesan cheese over. Broil until frittata is puffed and cheese begins to turn golden, about 3 minutes. Cut into wedges and serve.

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From preprod.tasteofhome.com


BAKED ASPARAGUS & CHEESE FRITTATA RECIPE | EATINGWELL
Step 1. Preheat oven to 325 degrees F. Coat a 10-inch pie pan or ceramic quiche dish with cooking spray. Sprinkle with breadcrumbs, tapping out the excess. Advertisement. Step 2. Snap tough ends off asparagus. Slice off the top 2 inches of the tips and reserve. Cut the stalks into 1/2-inch-long slices. Step 3.
From eatingwell.com


ASPARAGUS FRITTATA - CAROLINE'S COOKING
2019-05-03 Mix until combined. Warm 1 tablespoon of oil in an 8 inch oven safe skillet over a medium heat. Add the asparagus and onion and cook for a couple minutes until the onion becomes translucent and the asparagus is tender to a knife-point. Tip the asparagus and onions into the eggs and mix through.
From carolinescooking.com


ASPARAGUS & BACON FRITTATA - BIGOVEN.COM
Asparagus & Bacon Frittata recipe: Try this Asparagus & Bacon Frittata recipe, or contribute your own. Add your review, photo or comments for Asparagus & Bacon Frittata. not set Breakfast Egg Dishes Toggle navigation
From bigoven.com


BAKED ASPARAGUS FRITTATA - COOKIE AND KATE
2012-04-03 Preheat oven to 400 degrees Fahrenheit. Line a 9-inch square baking pan with two strips of parchment paper, cut to size (see photos and note above). In a medium bowl, scramble the eggs with the milk, goat cheese, shallot, mustard and salt. Pour the egg mixture into the prepared baking pan, tug up the sides of the parchment paper if necessary ...
From cookieandkate.com


BACON ASPARAGUS FRITTATA | BOSTON MEDICAL CENTER
Preheat oven to 375 degrees F. Step 2. In a medium skillet, cook the bacon until crispy. With a slotted spoon remove from pan and weigh. Step 3. Cook asparagus in reserved bacon drippings for a couple of minutes or until desired tenderness (asparagus will continue to cook in the oven) Step 4. In a large bowl, add the oil, eggs, 1/2 the bacon, 1 ...
From bmc.org


BACON ASPARAGUS FRITTATA | BOSTON MEDICAL CENTER
When you're craving a quick, go-to recipe that can stand in as breakfast, lunch, or dinner, look no further. This easy recipe boasts bold flavors and simple preparation. Pair with a side salad or This easy recipe boasts bold flavors and simple preparation.
From www2.bmc.org


ASPARAGUS FRITTATA | VEGETABLE RECIPES | JAMIE OLIVER
Method. Preheat the oven to 180ºC/gas 4. Beat the eggs with a little sea salt and black pepper. Heat the oil and butter in a 19cm ovenproof frying pan or cast-iron dish over a medium heat. Trim and add the asparagus for 5 minutes. Add the eggs, cook for 3 minutes then bake for 15 to 20 minutes, or until golden and fluffy.
From jamieoliver.com


ASPARAGUS, BACON AND HERBED GOAT CHEESE FRITTATA - RECIPE RUNNER
Instructions. Preheat oven to broil. Whisk together the eggs, milk, salt and pepper in a bowl. Heat an oven safe non-stick 9.5 inch skillet sprayed with cooking spray over medium heat.
From reciperunner.com


FRITTATA WITH BACON, CORN, AND GRUYèRE RECIPE - SERIOUS EATS
2018-08-29 1/4 cup ( 60ml) whole milk or half-and-half. 5 ounces ( 140g) cubed Gruyère cheese, divided (see notes) Kosher salt and freshly ground black pepper. 1 teaspoon ( 5ml) olive oil. 4 slices thick-cut bacon (about 5 ounces; 140g ), diced. 1 1/2 cups ( 225g) fresh corn kernels, cut from about 3 ears of corn (or use frozen and defrosted corn)
From seriouseats.com


ASPARAGUS, BACON, AND CHEESE FRITTATA - FOOD NETWORK
2) Heat the olive oil in a 20-cm nonstick skillet over medium heat. Add the asparagus and bacon, and cook until the asparagus is crisp-tender, about 4 minutes. 3) Reduce heat to low, pour the egg mixture into the skillet, stirring gently to distribute the fillings evenly. Cover, and cook until the bottom sets, but does not get too brown, about ...
From foodnetwork.co.uk


ASPARAGUS AND BOK-CHOY FRITTATA RECIPE - FOOD & WINE
Step 1. Heat the oven to 325°. In a medium cast-iron or ovenproof nonstick frying pan, heat the cooking oil over moderate heat. Add the scallions, ginger, and garlic and cook, stirring, until ...
From foodandwine.com


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