Frittata with Asparagus, Bacon, Asiago, Potatoes, and Caramelized Onions & Mushrooms
![image](https://d.medicaldaily.com/en/full/222075/image.jpg?w=670&f=440636adea85597dfbc7ed4607b152e4)
This was the last dish I made in our old house before moving. I made it in the morning to give us a big boost of energy to pack the rest of our things. It was super easy to put together and came out tasting wonderful! It was hearty, filling, and delicious. I think this may be my new favorite frittata.
- 4 slices of lean bacon, cooked & crumbled
- 2 tsp of olive oil (more if needed)
- 1/2 sweet yellow onion, chopped
- Several button mushrooms, quartered
- 7-8 baby fingerling potatoes
- 7 eggs
- 3 tbsp milk
- Sea salt and freshly cracked pepper, to taste
- Dash of cayenne pepper
- Grape tomatoes
- Asparagus, wooden ends removed & cut into thirds
- 2-3 tbsp Asiago cheese, shredded
Preheat the oven to 350 degrees. Coat a tart pan with cooking spray.
While the onion & mushrooms are cooking, boil the potatoes in a pot of water for 10 minutes or until fork tender. Drain and let cool. Chop the potatoes into small bite sized chunks.
Place some of the bacon, onion mixture, potatoes, grape tomatoes, and asparagus into the bottom of the tart pan; next add a bit of the Asiago cheese. Combine the eggs with the milk then season with sea salt, freshly cracked pepper, and cayenne pepper, to taste. Whisk the eggs until they are mixed thoroughly.
Place into the oven and bake for 20-25 minutes, or until a tester inserted in the center comes out clean. Let the frittata cool for a few minutes before slicing and serving. Enjoy.