Smokey Breakfast Frittata
Great for any time of day, this Frittata is packed with flavor and gorgeous color.We serve this with a spring mix lightly tossed with fresh lemon juice, olive oil, and a touch of honey.
- Prep Time 30 minutes
- Cook Time 45 minutes
Ingredients
- 1 bunch of asparagus, trimmed, sliced diagonally
- 2T olive oil
- 12 small scallions, trimmed and sliced thinly
- 2 red bell peppers, seeded, diced
- 12 oz Bacon, diced in irregular pieces
- 12 oz Sausage (your chice), diced in irregular pieces
- 14 large eggs
- 1 cup heavy cream
- 2 cups shredded mozzarella (or cheddar or swiss…you pick)
- 5 oz cubed goat cheese
Directions
- Heat oven to 350°
- Heavily salt a saucepan of water (that will fit the asparagus) and bring to a boil. Add asparagus and let simmer for 4 minutes.
- Plunge asparagus into a bowl of iced water to maintain color and stop cooking. Drain asparagus and set it aside.
- Heat olive oil in the same pan and saute scallions and peppers until softened, about 5 minutes, drain and put veggies into a bowl.
- In the same pan, quickly fry the diced bacon, and drain on paper towels.
- Then, lightly saute the diced sausage, and drain on paper towels.
- In a large bowl, lightly whisk eggs with heavy cream. Add shredded cheese. Set aside.
- Grease or spray a 9x13 Pyrex or metal pan.
- Combine the veggies, meats, and egg/cheese mixture into a larger bowl and mix thoroughly.
- Pour carefully into the prepared casserole, gently moving ingredients around so everything looks evenly distributed.
- Dot with goat cheese.
- Bake for 45 minutes uncovered until a knife in the center comes up clean.
- We serve this with a spring mix lightly tossed with fresh lemon juice, olive oil and a touch of honey.
