Bacon and Asparagus Frittata

Bacon and Asparagus Frittata

Basic Information

• Servings: 4
• Serving Size: 1 wedge
• Difficulty: 3
• Budget: 3
• Prep Time: 10
• Cook Time: 20
• Total Time: 30
• Meal Type: Main Dish

Diet Types

• Omnivore
• Low-Carb
• Keto
• Atkins
• High-Protein
• Paleo
• Whole30

Equipment

• Oven-safe medium skillet (e.g., 10-inch)
• Medium bowl
• Whisk
• Knife
• Measuring cups

Ingredients

1. 4 slices bacon (sugar-free for Whole30), chopped
2. 1 cup asparagus, trimmed and chopped
3. 6 large eggs, beaten
4. 1 tablespoon olive oil
5. 1/4 teaspoon salt
6. 1/4 teaspoon black pepper

Directions

1. Heat oven to 375°F.
2. In an oven-safe medium skillet over medium heat, cook chopped bacon until crispy, about 5-7 minutes, then remove to a plate, reserving grease in the skillet.
3. Add olive oil to the skillet, then sauté asparagus until tender-crisp, about 3-4 minutes.
4. In a medium bowl, whisk eggs with salt and pepper, then stir in cooked bacon.
5. Pour egg mixture into the skillet over the asparagus, cook on the stovetop for 3-4 minutes until edges set.
6. Transfer skillet to the oven and bake for 12-15 minutes until fully set.
7. Cut into 4 wedges and serve warm.

Storage

Refrigerate in an airtight container for up to 4 days or freeze for up to 1 month. Reheat in an oven or microwave.

Nutrition

• Calories: 260
• Protein: 16g
• Fat: 20g
• Carbs: 3g
• Fiber: 0
• Sugar: 0
• Sodium: N/A
• Cholesterol: N/A