Frittata with Asparagus, Bacon, Asiago, Potatoes, and Caramelized Onions & Mushrooms
This baked frittata with asparagus, bacon, Asiago, potatoes, and caramelized onions & mushrooms recipe 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 as we packed the rest of our things. This baked frittata recipe was super easy to put together and was hearty, filling, and delicious, and paired nicely with a fruit salad and crispy hash browns.
Frittata with Asparagus, Bacon, Asiago, Potatoes, and Caramelized Onions & Mushrooms
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
How to Make a Frittata with Asparagus, Bacon, Asiago, Potatoes, and Caramelized Onions & Mushrooms:
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.
Equipment
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.
Side Note: I am back to blogging! 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…
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