Frittata with Asparagus, Bacon, Asiago, Potatoes, and Caramelized Onions & Mushrooms
Servings 4
Equipment
- Round Tart Pan or Pie Dish
- Large skillet
- Large saucepan
Ingredients
- 4 slices of bacon cooked & crumbled
- 1 tbsp butter or olive oil more if needed
- ½ yellow onion chopped
- A handful of button mushrooms quartered
- Sea salt and freshly cracked pepper to taste
- 7 baby fingerling potatoes
- Grape tomatoes
- Asparagus woody ends removed & cut into thirds
- 2-3 tbsp Asiago cheese shredded
- 7 eggs well-beaten
- 3 tbsp milk
- Dash of cayenne pepper
Instructions
- Preheat the oven to 350 degrees. Coat a tart pan with butter or olive oil cooking spray.
- Cook the bacon until crisp. Place onto a paper towel to drain, then chop.
- Heat the butter or olive oil in a large skillet over medium-high heat. Add the onions and mushrooms, then cook, stirring often until lightly caramelized, about 20 minutes. Season with sea salt and freshly cracked black pepper to taste. Side Note: Add some water to the large skillet if it runs dry.
- Meanwhile, par-cook the potatoes in a large saucepan of salted water for 10 minutes, or until fork-tender. Drain and let cool.
- Chop the potatoes into small, bite-sized chunks.
- Place some of the bacon, onion & mushroom mixture, potatoes, grape tomatoes, and asparagus into the bottom of the tart pan; next, add a bit of the Asiago cheese.
- Mix the eggs, milk, cayenne pepper, sea salt, freshly cracked pepper, and cayenne pepper, to taste. Whisk the eggs until they are mixed thoroughly.
- Pour the egg mixture into the tart pan then add the remaining onion mixture, potatoes, bacon, grape tomatoes, asparagus, and Asiago to the top.
- Place into the oven and bake for 20-25 minutes, or until a tester inserted in the center comes out clean.
- Let the frittata cool for a few minutes before slicing and serving. Enjoy.