I am back! What a blur the last week has been. We quickly finished packing and cleaning our old house and moved into our new home last Friday. We have slowly gotten settled into our new wonderful home. Most of the boxes are unpacked, our things are put away, and the pictures are hung – it’s so nice not living out of boxes!!! It was really sad to leave our old home and neighbors but we are happy with our new surroundings. We have met several neighbors, who have all been so kind to us, two of them even brought us delicious homemade cookies – how great is that?!
The updated website is still in the works – it will be up very soon! Stay tuned…
Now on to the recipe. This was the last dish I made in our old house before moving. I made it in the morning to give us a big boost of energy to pack the rest of our things. It was super easy to put together and came out tasting wonderful! It was hearty, filling, and delicious. I think this may be my new favorite frittata.
How to Make a Frittata with Asparagus, Bacon, Asiago, Potatoes, and Caramelized Onions & Mushrooms:
- 4 slices of lean bacon, cooked & crumbled
- 2 tsp of olive oil (more if needed)
- 1/2 sweet yellow onion, chopped
- Several button mushrooms, quartered
- 7-8 baby fingerling potatoes
- 7 eggs
- 3 tbsp milk
- Sea salt and freshly cracked pepper, to taste
- Dash of cayenne pepper
- Grape tomatoes
- Asparagus, wooden ends removed & cut into thirds
- 2-3 tbsp Asiago cheese, shredded
Preheat the oven to 350 degrees. Coat a tart pan with cooking spray.
Cook the bacon until crisp. Place onto a paper towel to drain then chop. Heat the olive oil in a large skillet over medium-high heat. Add the onions and mushrooms then cook stirring often until caramelized, about 20 minutes. Add more olive oil while the onions & mushrooms are cooking if needed.
While the onion & mushrooms are cooking, boil the potatoes in a pot of 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 mixture, potatoes, grape tomatoes, and asparagus into the bottom of the tart pan; next, add a bit of the Asiago cheese. Combine the eggs with the milk then season with sea salt, freshly cracked pepper, and cayenne pepper, to taste. Whisk the eggs until they are mixed thoroughly.
Click here for a printable version of this recipe – For the Love of Cooking.net