Friday, March 23, 2012

Asparagus and Leek Frittata with Bacon

Yum
Spring is in the air and I was so excited to make this Asparagus and Leek Frittata with Bacon.  Asparagus and Eggs are two ingredients that immediately make me think of spring.  I love eggs because they are so healthy and affordable for a quick meal anytime of the day. I always keep my fridge stocked with eggs for boiled eggs, scrambles, egg sandwiches and of course to make Easter eggs during this time of year.  Asparagus is in peak season during the spring so it is everywhere in the markets these days at fabulous prices.  So what do I do with the abundance of eggs and asparagus?  Well, make a splendid Frittata of course.  I love Frittatas because they remind me of all the satisfaction of a quiche without the heavy crust and since it's spring I'm trying to lighten everything up. This Frittata came together in one pan from stove-top to oven to the table, so talk about easy clean up too. :)  This meal is a winner for any time of the day and can be served hot, warm or at room temperature. 


Ingredients:
6 large eggs
1 cup of cream or half and half
5-6 slices of good quality bacon diced
1/2 lb of fresh asparagus (2-3 cups sliced)
2 cups of sliced leeks
2 cloves of garlic grated
1tsp of dried oregano
1/3 cup of Parmesan cheese plus more for topping 
Salt and Black Pepper to taste

Directions:
Heat an oven safe skillet (I used my cast iron skillet) on high heat.  Add the diced bacon and allow it to get browned but not fully crisp. Then add the chopped asparagus and sliced leeks to the pan.  When the asparagus is getting tender add the garlic, salt, pepper and oregano to the pan. Fry well and taste for seasoning.

Note: My bacon only rendered out about 1-2 tsp of oil. If your bacon has more fat please remove most of it to before frying the asparagus and leeks.

Make the egg custard with six eggs, cream or half and half, Parmesan cheese and salt and pepper. Lower the stove to medium heat then pour the egg custard over the bacon, asparagus and leeks.
Once you pour the egg custard move the ingredients around so it's evenly distributed.  **After the initial gentle stirring, do not stir again.**  Then sprinkle a dusting of Parmesan cheese over the top.

When the edges of the frittata begin to set and the center still looks uncooked move the pan to a 350 degree oven on the top rack. Allow to cook for 15-20 minutes until the center has set and the frittata looks almost puffed up.  Slice into wedges and serve hot, warm or at room temperature.  I enjoyed it warm.  Enjoy.



  This post was sponsored by Frigidaire. When you check out Suzanne Goin's springtime recipes at www.maketimeforchange.com, Frigidaire will donate $1 to Save the Children's U.S. programs. Plus, you'll be entered for a chance to win the new Frigidaire Range with SymmetryTM Double Ovens – featuring two large ovens (that can each fit up to a 28 pound turkey!), providing the flexibility to cook multiple dishes at the same time at different temperatures, so you can get more on the table at the same time.
  

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21 comments:

  1. Asparagus, leeks and...bacon! I love this frittata dish!

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  2. Yum, I do love frittatas. I have never tried them with asparagus, sounds good!! Lovely photos.

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  3. Oh, this looks fabulous, Ramona! Springtime on a plate~

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  4. What a fabulous combo Ramona. I'm on a huge asparagus kick right now!

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  5. This looks so tasty! No one would mind if I leave out the bacon and devour the rest right? ;)

    Cheers
    Choc Chip Uru

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  6. I love all of these asparagus recipes "spring"ing up everywhere! :) This sounds fantastic. I don't use leeks often but I'm not sure why because I love the flavor! This sounds really really delicious, would be perfect for a weekend brunch!

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  7. what a beautiful frittata! i just love the combination of flavors you have here, so springy!

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  8. My husband sometimes makes frittatas for breakfast but I've actually never made one myself. =P I like that you included my favorite leek in there. I have 2 stalks of leeks in the fridge. I guess that's what is going to be in the frittatas tomorrow morning. =)

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  9. I have awarded you the Versatile Blogger Award because I found your blog to be simply awesome and delicious - come check it out here: http://gobakeyourself.wordpress.com/2012/03/23/a-monstrous-post/
    Congrats :D

    Cheers
    Choc Chip Uru

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  10. I love the combination of asparagus and leeks, but I've never put it in a frittata. This looks delicious! Love the way you topped it with the whole asparagus and then you added bacon. OH MY!

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  11. Very Nice! Frittata is one of my favorite things to make for breakfast.

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  12. I feel the same way about frittatas and love this one. Asparagus in now one of my favorite veggies. I was in my 40's before I ate it for the first time. This would be perfect for an Easter brunch.

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  13. Yum Yum! I love frittatas and ever since I was little, my grandma has always put asparagus in them! Love it!

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  14. Lovely dish! The frittata looks perfect and so flavoursome. Can't wait to try these.

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  15. YUUM! I love how easy and quick frittatas are! And asparagus is one of my favorite veggies...and bacon-anything is delicious :) Great recipe! Hope you have a wonderful weekend~

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  16. I love the warm weather that arrives with Springtime but I adore asparagus and each year I look forward to the fresh tender stems growing. This look delicious. Lovely with the asparagus laying on top.

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  17. Oh Ramona, you'll have to become my personal chef! I love frittata, and I looove asparagus. Delicious! I love those whole spears on top.

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  18. Hi Ramona,

    Your frittata looks so delicious! Thanks for being a part of the YBR :)

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