This bacon and asparagus frittata is the perfect springtime brunch recipe, topped with fresh parsley and salty and tangy feta for a delicious egg dish.
Preheat oven to 350F. In a large bowl, whisk eggs with milk, chili flakes, salt and half the cheddar cheese. Set aside.
Heat a 10-inch ovenproof skillet over medium heat. Add bacon and cook until bacon is almost fully cooked and beginning to crisp, about 4-5 minutes. Stirring frequently. Ensure bacon is evenly distributed around pan and pour egg mixture on top. Sprinkle evenly with asparagus, cheddar cheese and parsley.
Allow to cook on stovetop until the edges have set but the middle is wobbly, about 4-5 minutes.
Bake in the oven for 20 minutes or until eggs have puffed up and top has become a golden brown. Cool for 10 minutes, run a silicone spatula around the edge of the pan and underneath the frittata, it should slide right off onto your serving dish. Sprinkle with feta and serve.
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