Bacon Asparagus Potato Frittata

By ctaubenheim

Ingredients

• 4 slices thick cut bacon, cut into 1 inch pieces
• 1 cup (1 inch diced) unpeeled red potatoes (3 small, 2 medium)
• 1 lb. asparagus (cut in 2 inch pieces)
• kosher salt and freshly ground black pepper
• 6 extra large eggs
• 3 Tbsp water
• 1 Tbsp unsalted butter
• 1 Tbsp fresh green onions, chopped

Details

Servings 2
Preparation time 10mins
Cooking time 40mins

Preparation

Step 1

Preheat oven to 350.

In a 10 inch ovenproof omelet pan, cook the bacon over medium heat for 3 to 5 minutes, stirring occasionally, until the bacon is browned but not crisp. Take the bacon out of the pan with a slotted spoon and set aside on a plate. Reserve 2 Tbsp. bacon grease in the pan; discard the rest (if there is any). TIP: Use a paper towel to soak up any grease not wanted.

Place the potatoes in the pan and cook over medium low heat for 6 minutes, stirring continuously. Add the asparagus and cook another 3 - 4 minutes, until very tender and browned. If the pan seems dry, add an additional 1Tbsp of butter while cooking. Salt and pepper to taste.

Remove the asparagus and potato mixture with a slotted spoon to the same plate with the bacon.

Meanwhile in a medium bowl, beat the eggs, water, 1/2 tsp salt and 1/4 tsp pepper together with a fork. Add the butter, lower the heat to low, and pour the eggs into the hot pan. Sprinkle the bacon, potato and asparagus mixture, and green onions evenly over the top. Place the pan in the oven for 8 minutes and bake, just until the eggs are set.

Very east to serve hot, right in the pan!