Frittatas may take a little while to bake, but they are sure as hell worth waiting for.
They are super easy to make ad incredibly versatile, meaning that you can basically make any kind of frittata you want! Cheddar and broccoli, spinach and feta, sun-dried tomato and basil, onion and mushroom… you get the point. They are a great way to clean-out-the-fridge and can even be served for dinner.
Some people call frittatas a “crust-less quiche” and while yes that is true (although calling it that annoys me haha), a frittata is a savoury baked custard. CUSTARD?! WHAT?! Yes, a frittata is technically a custard. The definition of a custard being a dish made by blending eggs and milk and cooking it until it sets. Wow. Bet you didn’t expect to learn that random fact today, did you?
I love frittatas because they are packed with nutrients from all of the eggs. Eggs are a beautiful superfood that are rich in protein, B vitamins, minerals and healthy fats and overall are a pretty cost effective source of nutrients.
Reasons why you will love this recipe:
- Eggs have B vitamins, Choline and other vitamins and minerals that help support cognitive function making this a healthy choice for breakfast.
- It is bursting with flavour and so delicious!
- It is keto friendly if you follow a keto diet.
- You can make it ahead of time and reheat when you are ready to enjoy it.
- You can eat it hot or cold.
- You can take a slice and enjoy it in a sandwich making a super convenient and quick lunch.
If you plan on serving a group of people brunch and are pressed for time the morning of, feel free to make it the night before and reheat it in the oven the next day!
This dish is perfect served with a side of arugula salad and a slice of toasted sourdough.
- I originally made this recipe in an 8×12″ baking dish. As you can see in the photos, the second time I made it in a cast iron pan. If you have a cast iron pan or other form of non stick oven safe pan, you can bake the frittata in the same pan that you cook the bacon and onions in, However be mindful to adjust cooking time as it will likely be less than indicated in the recipe.
Bacon, Brie & Asparagus Frittata
- May 13, 2020
- 1 hr 15 min
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- 375 g bacon, sliced into lardons
- 1/2 yellow onion, julienned
- 3 cloves garlic, minced
- 1 bay leaf
- 14 asparagus spears, woody ends removed, sliced 1 inch long
- 9 eggs
- 3 tbsp milk
- ½ tsp pepper
- pinch of salt
- 85 g brie or camembert cheese, sliced into short strips
- Step 1
- Preheat oven to 375° and grease a baking dish well with butter or cooking spray (I used an 8×12 inch dish, and also lined it with parchment paper)
- Step 2
- Heat a large frying pan over medium heat and add bacon and onion. After 10 minutes, add garlic and bay leaf. Cook for another 10 minutes, or until onions are caramelized and bacon is fully cooked then add asparagus to the pan and cook for 2 additional minutes. Remove the bay leaf and strain bacon grease from pan.
- Step 3
- While the bacon and onions are cooking, whisk together eggs, milk, pepper and salt.
- Step 4
- Transfer the bacon and onions to the baking dish, then arrange arrange cheese on top. Pour whisked egg mixture over top of the bacon, onions and brie.
- Step 5
- Bake for 30-40 minutes (depending on size of pan), or until eggs are firm but bounces back when you press on the top. Serve!