Frittata with Roasted White Asparagus, Yukon Gold Potatoes, Gruyere, Roasted Red Peppers and Applewood-Smoked Bacon

Hubby works from home, so we are lucky enough, some days, to be able to have a nice breakfast together after we get the kids off to school. One of our favorite things to have is a frittata. They usually require only one pan, are easier to make than omelets (no spilled filling, no falling apart when you take them out of them pan and they require less cheese), and are a great way to use up leftover veggies and meats. I happened to have some nice leftovers (roasted red peppers, white asparagus and shaved Gruyere) and put this one together this morning.

Frittata with Roasted White Asparagus, Yukon Gold Potatoes, Gruyere, Roasted Red Peppers and Applewood-Smoked Bacon

7 eggs, beaten
5 slices Applewood-Smoked bacon (I like Pederson’s)
2 small (or 1 large) Yukon Gold potatoes, cut into half-inch dice
1/2 of roasted red bell pepper, sliced or chopped
1 cup cooked asparagus, in bite-sized pieces (I used leftover Roasted White Asparagus, but green asparagus would be fine or broccoli or even spinach – e.coli free, of course!)
3 Tbsp. shaved Gruyere cheese (or any cheese you like)

Preheat oven to 350 degrees. Start bacon cooking. As bacon cooks and fat renders, spoon the bacon fat off and place it into a 10″ non-stick, oven-proof skillet. When you get enough bacon fat to coat the bottom of the skillet, cook the potatoes in the bacon fat until golden and tender on the inside and slightly crisp on the outside, stirring occasionally so that all sides are browned. When bacon is cooked, drain it well and set it aside to cool. When potatoes are done, turn the heat off and add the asparagus, peppers and the bacon (crumbled) to the pan. Pour the eggs over the ingredients, then sprinkle the cheese over the top. Quickly place the skillet into the oven and cook until the frittata is firm and the cheese on top is slightly browned (15 – 20 minutes). I turned the broiler on for the last 1-2 minutes to get a nice, golden top, but that is optional. Cut the frittata into wedges and serve. Makes 4 servings.

This was SO good. One addition to this recipe that would have improved it would be some onion or shallots. I would add a few Tbsp. of chopped shallot or red onion (maybe even chopped green onion?) to the potatoes during their last minute or two of cooking time and then proceed with the recipe.