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The Unnatural Cook

a chronicle of weekly meal plans from someone who can't just throw a meal together

Potato, Asparagus & Bacon Frittata

For Filling:

I bunch asparagus
2 potatoes
6 slices bacon
olive oil
salt

For Eggs:
8 eggs
1/4 cup heavy cream
1/4 t. salt
1/8 t. pepper

Parmesan Cheese

Directions:


Preheat oven to 450°

Peel potatoes and dice into 1/2″ squares, roast for 1 hr in olive oil and salt.

Meanwhile, blanch the asparagus: Put a pot of water up to boil and snap the tough ends off the asparagus, allowing the stalk to break wherever it wants to. Slice asparagus on diagonal into 1″ slices. When water boils, blanch for one minute, remove & set aside.

Slice bacon in to bit sized bits. In cast iron pan you will use to make frittata, pop bacon in oven while potatoes are cooking. Bacon will take about 10 – 12 minutes to brown. Check every 5 minutes or so & stir. When bacon is crisp you can remove it with a slotted spoon to paper towel & pour some of the rendered fat off. Leave enough to coat bottom of pan.
Whisk together eggs, cream, salt & pepper in a large bowl. Add cooked potatoes, bacon & asparagus to cast iron pan. Pour egg mixture on top. Cook on stovetop at medium heat for 5 minutes and meanwhile, heat broiler on high. After 5 minutes the frittata will be set on the sides and bottom but the center will be runny. Grate the cheese on top and put pan under broiler for 2 minutes.

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