Bacon & Asparagus Frittata
Recipe: #34721
April 20, 2020
Categories: Breakfast, Cheese, Cheddar, Eggs, Asparagus Brunch, Oven Bake, Gluten-Free, Low Carbohydrate, more
"From our weekday newspaper The West Australian. Times are estimated."
Ingredients
Nutritional
- Serving Size: 1 (666.8 g)
- Calories 1223.4
- Total Fat - 84.1 g
- Saturated Fat - 30.1 g
- Cholesterol - 1927.5 mg
- Sodium - 1798 mg
- Total Carbohydrate - 7.3 g
- Dietary Fiber - 0.5 g
- Sugars - 3.1 g
- Protein - 101.7 g
- Calcium - 544.9 mg
- Iron - 10.8 mg
- Vitamin C - 2 mg
- Thiamin - 0.5 mg
Step by Step Method
Step 1
Lightly oil a 20cm round, ovenproof dish (6-cup capacity) and place on an oven tray
Step 2
Heat a lightly oiled, non-stick frying pan over a medium to high heat and add onion and bacon and cook, stirring occasionally, for about 5 minutes, or until onion is soft and then transfer to a large bowl.
Step 3
Snap off the woody end from each asparagus spear and cut asparagus into 4cm lengths, separating the tips.
Step 4
Whisk eggs in a large jug until combined and stir into bacon mix with asparagus lengths and cheese and season with salt and pepper and sir in parsley (optional).
Step 5
Pour into prepared dish and scatter asparagus tips over the top.
Step 6
Cook in a hot oven (200°C) for about 25 minutes, or until just set and top is golden brown.
Step 7
Serve cut into wedges.
Tips
No special items needed.