A bacon and asparagus frittata is a hearty, low-carb dish that satisfies your craving for a flavorful breakfast or brunch. Loaded with protein from the eggs and bacon, plus the bright freshness of asparagus, it delivers a balanced meal that’s also keto-friendly. Best of all, you can bake it in one pan, making cleanup a breeze. Whether you’re new to frittatas or a seasoned home cook, this recipe is a great addition to your menu rotation.
Ingredients
- 6 large eggs
- 4 slices of bacon, chopped
- 1 cup asparagus, trimmed and cut into small pieces
- ¼ cup milk or cream (optional for creaminess)
- ¼ cup crumbled feta cheese or shredded cheddar
- 2 tablespoons chopped fresh parsley (plus more for garnish)
- Salt and black pepper (to taste)
- Pinch of chili flakes (optional for a spicy kick)
Directions
- Preheat your oven to 350°F (175°C).
- In an oven-proof skillet, cook chopped bacon over medium heat until crispy. Drain any excess fat if desired, leaving enough in the pan to lightly coat the bottom.
- Add asparagus pieces to the skillet. Season with salt and pepper, then sauté for about 2 minutes to bring out their flavor.
- Meanwhile, whisk the eggs in a medium bowl. Stir in the milk or cream (if using), chili flakes, 1 tablespoon of fresh parsley, and a light pinch of salt and pepper.
- Reduce the skillet to low heat. Carefully pour the egg mixture over the bacon and asparagus. Gently distribute everything so the fillings are evenly spread.
- Sprinkle crumbled feta or cheddar over the top. Transfer the skillet to the preheated oven.
- Bake for 25 to 35 minutes, or until the center is set and no longer jiggly. If your frittata needs extra time, continue baking in 5-minute increments until done. The top should look slightly golden.
- Remove the skillet from the oven and allow the frittata to rest for a couple of minutes. Top with the remaining parsley before slicing and serving.
Tips & variations
- Choose your cheese: If feta isn’t your favorite, swap in cheddar, mozzarella, or even goat cheese.
- Include different veggies: Bell peppers, spinach, or mushrooms are all tasty, low-carb additions. Just make sure to sauté them first so they don’t release excess moisture.
- Adjust the serving size: Use a larger skillet and increase the ingredients to feed more people. Keep an eye on the baking time, as a bigger frittata may need additional minutes to cook through.
- Check doneness: To avoid a rubbery texture, remove the frittata from the oven once the center is set. Overcooking can make the eggs dry.
Nutrition facts
Approximate per-serving values (serving size 1 slice, recipe yields about 4 slices):
- 387 Calories
- 6% of calories from carbs
- 60% of calories from fat
- 33% of calories from protein
- Good source of protein (57% DV), calcium (19% DV), potassium (11% DV)
These numbers may vary slightly depending on your specific ingredients and portion sizes, but you can expect a meal that’s low in carbs, high in protein, and bursting with flavor.
Final thoughts
Making a bacon and asparagus frittata is a simple way to enjoy a nutritious, low-carb meal any time of day. The best part is how adaptable it is—feel free to add or substitute other vegetables, experiment with different cheeses, or personalize the flavors to suit your taste. With minimal prep and cleanup, this recipe proves that eating low-carb doesn’t have to be complicated.
Frequently asked questions (FAQs)
-
Can I use turkey bacon or Canadian bacon instead?
Absolutely. Any style of bacon works well, though turkey bacon or Canadian bacon may have different cooking times and textures. -
Do I need to precook asparagus?
Asparagus is quick-cooking, so a brief sauté before adding the eggs is enough. This step helps the asparagus stay tender without adding excess liquid. -
Why is my frittata taking longer than 15 minutes to bake?
Oven temperatures can vary, and ingredient amounts affect cooking time. If it’s still jiggly in the center after 15 or 20 minutes, continue baking in 5-minute intervals until set. -
How do I store leftovers?
Allow the frittata to cool, then store it in an airtight container in the refrigerator for up to three days. Reheat slices gently in the microwave or oven until warmed through. -
Can I omit the cheese?
Yes. If you’re watching your dairy intake or prefer a lighter flavor, the recipe will still taste great without cheese. Feel free to add extra herbs or seasonings to compensate.
Bacon and Asparagus Frittata Recipe
Ingredients
6 large eggs
4 slices bacon, chopped
1 cup asparagus, trimmed and cut into small pieces
1/4 cup milk or cream (optional for creaminess)
1/4 cup crumbled feta cheese or shredded cheddar
2 tablespoons chopped fresh parsley (plus more for garnish)
Salt and black pepper (to taste)
Pinch chili flakes (optional for a spicy kick)
Directions
- Preheat your oven to 350°F (175°C).
- In an oven-proof skillet, cook chopped bacon over medium heat until crispy. Drain any excess fat if desired, leaving enough in the pan to lightly coat the bottom.
- Add asparagus pieces to the skillet. Season with salt and pepper, then sauté for about 2 minutes to bring out their flavor.
- Meanwhile, whisk the eggs in a medium bowl. Stir in the milk or cream (if using), chili flakes, 1 tablespoon of fresh parsley, and a light pinch of salt and pepper.
- Reduce the skillet to low heat. Carefully pour the egg mixture over the bacon and asparagus. Gently distribute everything so the fillings are evenly spread.
- Sprinkle crumbled feta or cheddar over the top. Transfer the skillet to the preheated oven.
- Bake for 25 to 35 minutes, or until the center is set and no longer jiggly. If your frittata needs extra time, continue baking in 5-minute increments until done. The top should look slightly golden.
- Remove the skillet from the oven and allow the frittata to rest for a couple of minutes. Top with the remaining parsley before slicing and serving.
Notes
- Choose your cheese: If feta isn’t your favorite, swap in cheddar, mozzarella, or even goat cheese.
Include different veggies: Bell peppers, spinach, or mushrooms are all tasty, low-carb additions. Just make sure to sauté them first so they don’t release excess moisture.
Adjust the serving size: Use a larger skillet and increase the ingredients to feed more people. Keep an eye on the baking time, as a bigger frittata may need additional minutes to cook through.
Check doneness: To avoid a rubbery texture, remove the frittata from the oven once the center is set. Overcooking can make the eggs dry.
