Necessity is the mother of invention. When you have a bunch of beautiful, long-stemmed, slender asparagus waiting impatiently in your refrigerator to be the star or a lovely new recipe just as soon as you invent said recipe, well, there’s little time to waste.
This week was also a rare one in which I had a surplus of eggs, after 1) buying a carton and forgetfully leaving it in the office refrigerator, 2) replacing it at home with a second carton, then 3) toting home the first carton to join the party.
So the fate of my asparagus was decided: a 3 Ingredient Bacon Asparagus Frittata. I love “few ingredient” recipes (the cookbook I co-authored has an entire Fast, Easy Few Ingredient chapter) and everything is better with bacon! Okay, maybe not everything, but it’s a much more nuanced third ingredient than salt, adds a wonderful meaty heft to the frittata, and the pop and hiss of sizzling bacon in the morning as it cooks simply can’t be beat.
In addition to being delicious, this 3 Ingredient Bacon Asparagus Frittata meets all of my breakfast criteria: seasonal, quick/easy, low-carb and nutrient-dense.
Seasonal: can’t get better than asparagus in the springtime! I look forward to this crop all year, and the long-stemmed ones I scored to make this recipe are particularly fun.
Quick/Easy: this is a must for busy mornings when I’m prepping for an outdoor adventure on the weekends or an indoor office adventure during the week!
Low-carb: I’m not always on the low-carb bandwagon (loaded sweet potatoes are one of my go-to meals) but in the morning for me personally? Low-carb breakfasts keep me feeling full longer and keep my energy more steady throughout the morning.
Nutrient-dense: pastured eggs from happy hens are a nutritional powerhouse. Pastured eggs are significantly higher in vitamin E than conventional eggs, and offer more than double the beneficial omega-3 fatty acids. (1)
Tip: prep time is listed below as a half hour, but some of that is spent waiting for the bacon to cook… so consider preparing your bacon the night before and storing in the refrigerator while you sleep to shorten total time required on the morning of.
In a large dry skillet over medium heat, cook the bacon slices until brown and crispy (approximately 6 minutes per side, depending on your burner’s heat). Remove to a paper towel-lined plate to drain, and pour a teaspoon of the bacon grease from the skillet into a rectangular fluted tart pan. Using a bit of paper towel, coat the inside of the tart pan with the bacon grease to prevent the frittata from sticking.
Cut the woody ends from the asparagus, and cut into 1″ pieces (reserving a handful of stalks to decorate the frittata’s top).
Arrange the asparagus pieces in the bottom of the tart pan. Crumble three of the bacon slices on top of the asparagus. Whip the eggs until foamy, then pour on top of the asparagus and bacon.
Arrange the uncut asparagus stalks lengthwise on top of the frittata, partly submerged in the egg. Crumble the remaining two pieces of bacon on top of the asparagus stalks, and cook the frittata for 40-60 minutes, until firm and browned on top.
Allow to cool enough to touch, then remove from the pan by pushing the bottom of the tart pan up through the sides. If the frittata sticks, cut along the perimeter and then cross-ways into slices, then use a spatula to work underneath the slices and lift them out.