Asparagus Leek Frittata
Ingredients
-
8
eggs
eggs
-
¼
cup
non-dairy milk or regular milk
-
½
tsp
salt
-
4
slices
good-quality bacon, chopped
-
4
spears
asparagus, cut into 1-inch pieces
-
2
medium
leeks, thinly sliced
-
to taste
fresh chives or other herbs for garnish (optional)
Instructions
- Preheat the oven to 400 degrees.
- Whisk together the eggs, milk, and salt in a large bowl and set aside.
- In a 10-inch cast iron skillet, cook the chopped bacon over medium heat for about 8 to 10 minutes until cooked through but not crispy. Remove the bacon and leave the grease in the pan.
- Add the asparagus and leeks to the pan, cover, and cook over medium-low heat for about 5 minutes until tender.
- Return the cooked bacon to the skillet and pour the egg mixture on top.
- Bake for about 15 minutes, or until the frittata is set.
- Sprinkle with chopped chives or other fresh herbs for garnish and serve warm.
Nutrition Facts (estimated)
Servings
8
Calories
127
Total fat
9g
Total carbohydrates
4g
Total protein
8g
Sodium
289mg
Cholesterol
171mg
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