My sweet neighbor just gave me a bunch of fresh asparagus, straight from her brother's garden. I gladly took it, cooked up an asparagus and bacon frittata, and gave her a piece. Happy to say I'm not the only one who really enjoyed this amazing recipe! I have a feeling you will too.
Ingredients:
- 3 pieces of bacon, cooked until crisp and broken into little pieces
- 2 Tbs shallots or onion, diced
- 1/4 tsp. garlic powder
- Fresh asparagus (about 1/2 to 3/4 pound), cut into small pieces
- 6 eggs
- 3/4 cup cottage cheese
- 3 Tbs sun-dried tomatoes, diced
- 1/2 Tbs fresh chives, diced
- 1/4 tsp. salt
- 1/2 tsp. Adobo seasoning
- 3 Tbs fresh basil, chopped into pieces
- 1/2 cup shredded mozzarella cheese
- 1/2 cup shredded mild cheddar cheese
In a cast iron skillet, cook bacon until crisp. Set aside. Break into pieces once cooled. In the same skillet, add shallots and cook for about a minute. Add garlic powder and asparagus. Let cook 2 minutes, stirring occasionally. Whisk eggs, cottage cheese, sun-dried tomatoes, chives, salt, Adobo seasoning, and basil in a bowl. Pour egg mixture in the skillet on top of the asparagus. On medium heat, cook eggs about 4 to 5 minutes until set on the bottom but still runny on top. Set oven to broil on high heat while the eggs are cooking. Sprinkle mozzarella and cheddar cheese on top of egg mixture. Once eggs are set on the bottom, place skillet in the oven. Let broil anywhere from 4 to 6 minutes (until the cheese is melted and the eggs are set). Remove skillet from the oven WITH OVEN MITTS!!! Garnish with more fresh basil if desired, cut into wedges, and dig in!! Enjoy!
"Some stranger somewhere still remembers you because you were kind to them when no one else was." - Anonymous
