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Yields:
8 - 12 serving(s)
Prep Time:
15 mins
Total Time:
45 mins
Isn't a frittata just a crustless quiche? Maybe? Yes! The ease of a frittata is, for me, one of its biggest draws. Many of us may not want to make a pastry crust when we’re in a hurry. But we DO want to make a delicious breakfast. If you have some leftovers, frittatas are a perfect way to incorporate them. You can simplify this dish as much as you want.
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Ingredients
- 1 cup
potatoes, diced
- 1/2 cup
bacon, thinly sliced
- 1 cup
thinly sliced (about 1/2") asparagus
- 12
eggs
- 1/2 cup
heavy cream
- 1 tsp.
onion powder
- tsp.
garlic powder
- 1/4 tsp.
freshly ground black pepper
- 1/2 tsp.
cayenne
- 1 tsp.
Kosher salt
- 1 cup
sharp Cheddar, divided
Directions
- Step 1Adjust an oven rack to center position, and preheat to 425°.
- Step 2In a medium pot, add 2 pinches salt, potatoes, and water to cover the potatoes by about 1/2". Bring to a boil, and cook until cooked but not mushy, about 5 minutes. Set aside.
- Step 3In a large cast-iron skillet, cook the bacon over medium-low heat until crispy. Transfer bacon to a paper-towel lined plate. Drain fat, but leave about 1 teaspoon in the skillet.
- Step 4Add the asparagus to the skillet, and cook on medium heat until it begins to soften, about 2 minutes. Turn off heat and leave asparagus in skillet.
- Step 5In a large bowl, whisk the eggs. Add the cream, onion and garlic powders, black pepper, cayenne, and 1 teaspoon salt. Whisk to combine. Then stir in about half the cheese.
- Step 6Return bacon to the skillet with the asparagus. Turn the heat to low, then add the egg mixture.
- Step 7Stir in the potatoes, and top with the remaining cheese.
- Step 8Bake for about 15 minutes. Let cool for about 10 minutes before serving.
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