Bacon Asparagus Frittata Recipe
This Bacon Asparagus Frittata recipe is perfect for breakfast or brunch! Filled with eggs, bacon, asparagus, and cheese. Low-carb and Keto friendly, this recipe is great for any occasion.
Whether it’s brunch or dinner, this Bacon Asparagus Frittata recipe our go-to for an easy low-carb and impressive dish. This recipe has the perfect macros if you’re following a Keto diet with only 3 net carbs per serving.
BACON ASPARAGUS FRITTATA RECIPE
Everyone around me is still drinking the Keto Koolaid and I’m trying to make recipes that are great for them and tasty for everyone else. This Bacon Asparagus Frittata recipe is a fit for ALL my people.
Easter is around the corner and it means brunch with family and friends. When I think brunch I think eggs. Currently I’m dreaming about Cadbury eggs but don’t worry I didn’t put those in here. My mom used to buy crates on crates of them (of course we have ten kids in our family).
My mom used to hide our Easter baskets in the backyard and we would have to search to find ours. I have such vivid memories of finding my basket and immediately opening the first Cadbury egg (which had already started to melt in the Arizona sun) and devouring it right away.
WHAT MAKES THIS BACON ASPARAGUS FRITTATA RECIPE AWESOME?
Um, hello! Bacon, cheese, eggs, asparagus…how can you go wrong?
OTHER LOW-CARB VEGETABLES
I realize that asparagus might not be everyone’s favorite so here are some other low-carb veggie options to substitute for asparagus. You can also just leave it out.
If you like this Bacon Asparagus Frittata recipe, you’ll love these breakfast recipes:
- 8 slices of bacon, cut in 1-inch pieces
- 1 cup asparagus cut into 1/2 inch pieces
- 2 cloves garlic
- 10 large eggs
- 1 cup shredded cheddar cheese
- 1/4 cup heavy whipping cream
- 1/4 cup parsley, chopped
- 2 tablespoons chopped green onions
- 1/2 teaspoon salt
- pepper to taste
Preheat oven and spray a 9 or 10 inch baking dish with cooking spray. It can be round or square.
In a medium skillet, cook the bacon until crispy. With a slotted spoon remove from pan and drain bacon on paper towels. Drain bacon drippings leaving about 1 tablespoon of drippings in the pan.
Cook asparagus in reserved bacon drippings for a couple of minutes or until desired tenderness (asparagus will continue to cook in the oven). Add the garlic and cook for an additional minute. Remove from heat and set aside.
In a large bowl, add the eggs, 1/2 the bacon, 1/2 the cheddar cheese, cream, parsley, 1/2 the green onions, salt, and pepper to preference. Whisk together and pour into prepared pan.
Bake for 15-20 minutes or until egg is puffed and set in the middle. If you are using a 9-inch pan it will puff very high but will settle as it cools. Add the remaining cheese for the last couple of minutes of baking to melt. Remove from oven and sprinkle with remaining bacon and green onions. Serve!
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Total Fat: 24g Saturated Fat: 12g Carbohydrates: 4g Fiber: 1g Protein: 21g