Friday, April 10

Asparagus, Bacon & Scallion Frittata

Serves 6
Total price: NY $10.52 (with extra bacon and cheese)
Price per serving: NY $1.75


Asparagus, Bacon & Scallion Frittata
“Recessionipes Entertains: It’s a Pity Party! Part 3”
(Click here if you missed parts
1 or 2.)*

I always crave asparagus at this time of year, when it starts to enter its peak season as Spring just finally emerges. Asparagus, bacon and swiss is a classic combination, and eggs of course are a great cheap source of protein. If you feel like splurging a little, this dish is delicious with gruyere. Great dish for either brunch or a quick, light dinner with a salad.

If you’re serving this to guests, you can prepare slightly ahead and leave it in a 200 degree oven to stay warm.

Asparagus, Bacon & Scallion Frittata
Ingredients
  • 10 oz asparagus (NY $1.99)
  • 1 bunch scallions (NY $0.75)
  • 4 pieces bacon (NY $3.19 for 8 oz)**
  • 6 large eggs (NY $1.09 for 1/2 dozen)
  • ½ cup swiss cheese, grated (NY $3.50 for 7.oz)
  • Salt (staple)
  • Pepper (staple)

  • Asparagus & ScallionsDirections
    Preheat broiler

    Snap off the white-ish woody roots of the asparagus, then slice into 1/3 inch pieces. Thinly slice scallions, the white and light to medium green parts only.** Slice bacon into ¼ inch think slices.

    Crack eggs into a bowl, and whisk together with grated cheese, several dashes salt, and a few grinds of black pepper.

    Saute bacon in a skillet over medium high heat, until golden brown, approx. 3 minutes.

    Add scallions and sauté briefly, approx. 1 minute.

    Add asparagus and continue cooking until warmed and slightly browned but still crisp.

    Spread the mixture evenly in the skillet, reduce heat to low, and pour egg mixture over. As eggs cook, run a spatula around the sides of the pan to allow the uncooked eggs to flow down the sides. Continue until most of the egg mixture has cooked.

    Set the top either by putting under the broiler, approx 1 minute, or with a crème brulee torch.

    Inspired by a Bon Appetit May 1999 recipe (But really? It’s a frittata.)

    * Thanks for all the good wishes for Blondie; she appreciates them! I am happy to report that she is staying strong, making progress in negotiating a severance package, keeping hope alive, and busily planning her "The Emancipation of Blondie" potluck blowout.
    **For tips on storing bacon, see this post.
    *** Many scallion recipes say to only use the white parts, and want you to toss the rest. While its true that the very dark parts near the tips are very fibrous and not particularly tasty, we’ve been using up through the medium green parts these days. Its all edible, and tossing produce just seems wasteful.

    Asparagus

    Nutrition Facts
    Approximate values per serving
    Calories 157.0Vitamin B-12 12.6 %Manganese 7.0 %
    Fat 10.2 gVitamin B-6 7.3 %Niacin 4.2 %
    Cholesterol 226.2 mgVitamin C 16.3 %Phosphorus 19.7 %
    Sodium 242.4 mgVitamin D 7.7 %Riboflavin 21.6 %
    Potassium 258.0 mgVitamin E 5.9 %Selenium 26.6 %
    Total Carbohydrate 4.7 gCalcium 16.0 %Thiamin 7.9 %
    Fiber 1.4 gCopper 4.6 %Zinc 9.1 %
    Sugars 0.8 gFolate 20.0 %
    Protein 11.9 gIron 8.5 %
    Vitamin A 18.0 %Magnesium 5.4 %

12 comments:

  1. How did you figure out all of the contents? Did it come with the recipe? Beautiful dish!

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  2. Thanks h2babe!

    I just played around with the original recipe. It called for parmesan, and I tried it that way first. It was OK, but I thought it could be better with Gruyere or Swiss, and it was! It also called for steaming the asparagus first, but that just seemed like a pain particularly since mushy asparagus is yucky.

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  3. I love asparagus with eggs. This sounds great!

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  4. That sound like a fabulous combination. I'm putting it into action as soon as I can get hold of some good asparagus. Thanks.

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  5. I totally LOVE this concept for a blog... Definitely adding you to my reader, this is exactly what I strive for in cooking!

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  6. This recipe looks really yummy. And asparagus is my favorite vegetable. I like it steamed, sauted, in salads, just anyhow. I have never had asparagus with eggs so I will definitely try this one.

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  7. I love frittatas and this looks grand

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  8. Yum. There isn't asparagus at the farmer's market yet, but I just couldn't wait, and did an asaparagus/egg dish myself last night. This is gorgeous and would be great for a fancy brunch too!

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  9. Hi Maggie - it is indeed a great brunch dish, and one of our favorites to make! How did your asparagus/egg dish come out? Hope you post pictures of it on your blog!

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  10. I am looking forward to the asparagus. Asparagus frittatas and quiches are the perfect way to welcome in Spring.

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