3 Ingredient Bacon Asparagus Frittata

3 Ingredient Bacon Asparagus Frittata

Serves: 4 people
Prep Time: 30 minutes
Cooking Time: 40 minutes
3 Ingredient Bacon Asparagus Frittata


  • 5 slices of bacon
  • 1 bunch of asparagus
  • 8 eggs


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Breakfast. The hardest meal of the day. Most people I know drink a cup of coffee and call it good. But coffee doesn't give you the energy you need for long busy days. However, most people don't have time for breakfast. Having to get up extra early to make breakfast is just not feasible. Not to mention if you do happen to be able to spare a few minutes in the morning you're going to grab the quickest thing… and quick often doesn't mean nutritious.

What about if you have children? What do they eat in the morning before they rush off to school? Pop-Tarts? Cereal that's full of sugar? Nothing? This recipe is perfect for solving both of these problems. It's nutritious, low carb, and you can make it ahead of time.

All you have to do is pop it in the microwave real quick. Another benefit of this recipe is that it only has three ingredients. Eggs, asparagus, and bacon. You start with cooking the bacon in the oven (or you could always buy bacon bits).

Then cut up the asparagus and arrange them on the bottom of your tart pan. Sprinkle some bacon on top of the asparagus. Next are the eggs, whip them up until they're nice and fluffy (my mom taught me to add a bit of water to the eggs to get them fluffier).

That's pretty much it. Once your frittata has cooled from the oven, throw it in the fridge. Now you have a tasty,low carb, nutritious breakfast. And it’s super quick as well.

  1. Preheat the oven to 350°F. In a large dry skillet over medium heat, cook the bacon slices until brown and crispy. Remove to a paper towel-lined plate to drain, and pour a teaspoon of the bacon grease from the skillet into a rectangular fluted tart pan.
  2. Using a bit of paper towel, coat the inside of the tart pan with the bacon grease to prevent the frittata from sticking. Cut the woody ends from the asparagus, and cut into 1″ pieces (reserving a handful of stalks to decorate the frittata’s top).
  3. Arrange the asparagus pieces in the bottom of the tart pan. Crumble three of the bacon slices on top of the asparagus. Whip the eggs until foamy, then pour on top of the asparagus and bacon.
  4. Arrange the uncut asparagus stalks lengthwise on top of the frittata, partly submerged in the egg. Crumble the remaining two pieces of bacon on top of the asparagus stalks, and cook the frittata for 40-60 minutes, until firm and browned on top.
  5. Allow to cool enough to touch, then remove from the pan by pushing the bottom of the tart pan up through the sides. If the frittata sticks, cut along the perimeter and then cross-ways into slices, then use a spatula to work underneath the slices and lift them out.