Asparagus & Bacon Frittata

  • fin

Eggs, bacon, tomatoes – almost all the elements of a classic breakfast, but shaken up with a fresh blast of basil pesto and seasonal green vegetables. Add a handful of sliced mushrooms to the bacon if you like. If there are any leftovers (I doubt it), pack them into lunchboxes. Enjoy with good crusty bread.

Step By Step

IngredientsWIth kitchen shears (scissors), snip the bacon into bite-sized pieces.  Heat an 8-inch (20 cm) skillet or frying pan, then add the bacon and cook for 5 minutes, or golden and the fat has started to run.Meanwhile, cut the bottom 2 inches (5 cm) from each asparagus spear, at the ends can often be a bit tough.  Cut the spears into shorter lengths, and cut the cherry tomatoes in half.Preheat the broiler (grill).  Lift the bacon onto a plate and spoon off the excess fat, leaving 1 tablespoon behind in the pan.  Add the asparagus to the pan and fry it for 3 minutes, or until bright green and just tender to the bite (try a bit if you're not sure, and remember it is going to cook more once the eggs are added).Beat the eggs together.  Season with pepper, but take it easy with the salt as the bacon will add plenty.  Return the bacon to the pan, then pour in the eggs.  Turn the heat down to low.Cook the frittata for 5 minutes, or until the eggs are nearly set.  Stir the eggs around very gently a few times as they cook, letting the liquid egg fill the gaps that the spoon makes.When the eggs are almost set, scatter with the cherry tomatoes, spoon dollops of pesto over the top, then season with salt and pepper.Put the pan under the broiler for just a few minutes, until the egg are set and the top is turning golden.  Serve cut into wedges, with a drizzle of extra-virgin olive oil and some good bread, if you like.
Text size