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.
3-Ingredient Bacon Asparagus Frittata
- Prep Time: 30 min
- Cook Time: 40 min
- Total Time: 1 hr 10 min
- Yield: 4 servings 1x
Ingredients
- 5 slices of bacon
- 1 bunch of asparagus
- 8 eggs
Instructions
- Preheat the oven to 350°F.
- 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.
The Comments
linda spiker
Wow! I never even knew that waterfall existed and have lived in California all my life! Great recipe too…pinned to my Whole 30 board!
★★★★★
Grok Grub
linda spikerREALLY?! Start planning a trip immediately!
Jessica Bradshaw
1- This looks incredibly delicious and I will be trying it. 2- You look beautiful!!
Grok Grub
Jessica BradshawAw, thank you for both!
Madeline
Love that this is only three ingredients, and how visually stunning it is! Frittatas are great because they could easily count as breakfast, lunch, or dinner. Yum!
Grok Grub
MadelineI know, so versatile!
Andrea
I love, love asparagus! Three ingredient recipes are perfect for this busy mom. 🙂
★★★★
Leah
This sounds great, and so easy! I adore asparagus in a frittata, makes it so spring-y! Yum!
Grok Grub
LeahYep, love cooking seasonal.
suzanne
This looks amazing! A perfect, easy dish. YUM!
http://mykindofsweet.com/
★★★★★
Anya
Love this simple recipe. I have never been to Alamere Falls but it’s just gorgeous!!
★★★★★
Brittany Giles
How yummy! Seems simple enough to make too!
Grok Grub
Brittany GilesIt’s totallyyyyyy simply. Give it a go!
Alexis Taylor
Such a simple but delicious recipe – adding it to my must try list!
★★★★★
Ruthie Ridley
Beautiful getaway! And the frittata looks AMAZING!
Marlynn @ UrbanBlissLife
I agree: springtime asparagus is so tasty and delicious! And I love how beautiful this frittata is, not to mention anything with bacon AND asparagus in the same dish is a winner in my book. 🙂
Grok Grub
Marlynn @ UrbanBlissLifeBacon never hurt anyone. 😉
Klauss
Absolutely incredible yummy! Pinned anyway 🙂
★★★★★
Heather Davis
That waterfall is beautiful and I need to try those fritatas!
Cait
YUM this looks so good!
Bella B (xoxoBella)
This looks delicious! There is really nice asparagus in the market right now. I may need to try.
Grok Grub
Bella B (xoxoBella)It’s spring! Asparagus is king.
Lana @ The Joy Blog
Totally going to make this and pin it, and share it, and eat it.
Grok Grub
Lana @ The Joy BlogAw, yay! Eat it all up!
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Michele Spring
I haven’t figured out my meal plan for the week yet (it’s been one of THOSE weeks) and therefore keep freaking out every night when it comes dinner time because I don’t know what I’m making. But I’m glad I came across this today because I have all these ingredients in my fridge and this looks so good! Thanks Rachel!
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Sherry
Your link for the pan was to a 4×14 tart pan with a removable bottom. I ordered one and made your frittata. I had placed the pan on a cookie sheet, and immediately egg began leaking out of the bottom, before I’d even gotten it into the oven. I had to pour the ingredients into a bowl, was the pan, and then line it with foil. How did you keep the uncooked eggs from leaking through the bottom?
Fresh Planet Flavor
SherryI’m so sorry to hear that, Sherry! Perhaps you received a defective pan? I do not have the pan I made this originally in anymore, but to my memory it did not leak.
Sherry
Fresh Planet FlavorWell shoot, that sucks. I got a nonstick one I saw on amazon, I didn’t get the exact one your link led to. I guess I’ll use the one I got for bakeless crusted recipes.
Fresh Planet Flavor
SherryOr recipes where the batter is thicker. :-/
Magdalen Adderley
What a great idea, what an abysmal failure! Ordered the pan and on my day off set about making this recipe. It began to leak immediately, I was glad I put it on a foil lined tray. Beat up addional eggs to compensate for the leaking and got it in the oven. It continued to leak but I left it in for ten minutes because I knew when the egg started to cook it would stop. After 10 minutes I took it out and added three more eggs. It is in the oven now! I cook for a living but something told me to try this at home first. So glad I did. I have a round baking tray for quiche perhaps I will try it in that if I ever make it again. My first purchase on Amazon didn’t go so well. The picture on your site is lovely.
Fresh Planet Flavor
Magdalen AdderleyOh, NO! Maybe my pan that doesn’t leak is a fluke, and leaky pans are the norm?!
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