Monday, June 9, 2014

Bacon~Smoked Gouda~Asparagus~Mushroom Frittata

I love that P brings us fresh eggs from her peeps! The eggs are so tasty. We knew we wanted to make a frittata with some of the eggs. I personally like quiche better because of the crust, but SP wanted a frittata chock full of tasty stuff and without much cream added to the eggs.
Frittata are easy enough and quick enough that we can whip them up after SP gets home from work around 7 pm. He's the frittata guy because of whipping raw eggs and using the heavy cast iron skillet. Except he didn't use his cast iron skillet - he ended up using the biggest non-stick one we have. 
This was so good! I would have liked a little more bacon. We had only half a package in the freezer, so that's what we used. I also sprinkled the leftover grated cheese on top of mine before eating - I love smoked gouda. I think it might be my favorite cheese with eggs.
Here's how we made it:

Bacon~Smoked Gouda~Asparagus~Mushroom Frittata

  • 5 eggs
  • splash cream, milk, half & half, whatever you have on hand
  • half a package of bacon, cooked & drained
  • about 8 oz mushrooms, sliced, sauteed, drained
  • about 1 cup grated smoked gouda
  • 3/4 of one Costco package of asparagus, washed and cut into 1-2 inch pieces, steamed until just starting to soften (we used the microwave)
  • salt & pepper
Heat skillet on medium heat. Heat oven to 350 degrees. Whisk together 5 eggs, splash of milk, and salt & pepper. Add the other ingredients to the whisked eggs.. Pour into the skillet. Cook until lightly browned on bottom/just starting to set. Transfer skillet to oven and bake until done (ours baked for 20 minutes).

*We fried the bacon, sauteed the mushrooms, and grated the cheese over the weekend so all we had to do on a rainy Tuesday evening was wash, cut, and steam asparagus and put it all together/cook it.

*You could use more/less of any ingredient, whatever suits your tastes.

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