My earliest memories of Easter Sunday begin with getting ready for church. Often, I would be wearing a pastel dress with puffy sleeves, a white hat with a bow, and white mary jane's paired with tights. My mom would curl my hair and my brother would wear a button down with cowboy boots (often putting them on the wrong feet, as little boys do). After church, there would usually be an Easter egg hunt, and then we would have Easter lunch or dinner at our house. We didn't really do the whole Easter bunny thing, but there were a few years where my Nana would give us Easter baskets. : ) Goodness, how many times can I fit Easter in one paragraph??
I don't have any set plans for Easter yet this year besides attending church, but if I could have it my way, afterwards we would come home to a brunch buffet spread that would include this frittata.
Frittatas turn some people off because it requires two steps: cooking all of the filling ingredients on a stove and then turning on the oven to bake everything. If you have a cast iron or other oven safe skillet though, they actually are pretty easy! You can just stick the whole thing directly in the oven instead of transferring it into an oven safe dish.
By far my favorite thing to have for breakfast or brunch are egg dishes, and frittatas are definitely up at the top of the egg list. They are completely customizable, use up leftover cooked vegetables, and even make great dinners. Plus, they are super affordable!
To celebrate spring and Easter weekend, I packed this one with fresh asparagus, green onions, and parsley. Cooking the asparagus in the leftover bacon fat is a must - it gives it so much flavor!
If you do want to leave the bacon out though, you certainly can, it just won't be quite as good. Bacon makes everything better!
Asparagus, Bacon and Feta Frittata
- 6 large eggs
- 1/4 cup milk or half and half
- 1/2 cup feta
- 1 tbl chopped parsley
- 2 strips of bacon, cut into small pieces
- 2 green onions, chopped
- 1/2 lb. fresh asparagus, cleaned and ends trimmed
Preheat oven to 350°F.
In a large bowl, whisk together eggs, milk, feta, and parsley. Season to taste with plenty of salt and pepper.
In a 10 inch cast iron or similar size dish that is oven safe, add the bacon. Cook for a few minutes, tossing occasionally until bacon is browned and crisp. Remove bacon from pan with slotted spoon but keep the grease.
Add the green onions and asparagus. Toss, cooking for 5 - 7 minutes or until asparagus is tender but still bright green.
Pour in the egg and milk mixture and let cook for a few minutes until the frittata starts to set around the edges.
Place pan in the preheated oven and bake for 12 - 15 minutes, or until top is set. Let rest for 5 minutes before cutting into and serving.