While not a vegetable in my CSA this week, I did snag a bunch of fresh, local, organic asparagus, so I’m also looking for new ways to cook asparagus. I decided to try my hand at coming up with a workable recipe that would use some of the asparagus, so I made frittatas.
The ingredients used are listed below. As always, I encourage you to use local, organic products when possible.
- 4 eggs
- 1/4 cup milk
- 3 slices of turkey bacon, cooked, divided in half, and each half cut into bite-size pieces
- 1/4 – 1/2 cup shredded cheese (your choice; I used a Mexican mix because it was open)
- 3 asparagus, rinsed and cut into bite-size pieces
- 1/8 green bell pepper, rinsed and cut into bite-size pieces
- salt and pepper to taste
- a dash of Italian seasoning
- Pre-heat oven to 350 degrees F.
- Grease or line six muffin tins according to your preference; I used Pam.
- Cook bacon. Drain on paper towel while cooling. Cut into bite size pieces as noted above.
- Beat eggs with milk, adding seasonings as desired.
- Divide evenly into greased/lined muffin tins in the order listed bacon, bell pepper, asparagus, and cheese.
- Pour egg mixture into each muffin tin evenly over other items.
- Bake for about 20 minutes, checking often as ovens cook differently.
Makes 6 frittatas. Below are the pictures of mine before and after cooking.