Sunday, May 16, 2010

Asparagus frittata and Weekend Cooking

We had a great Sunday.

And it began with asparagus frittata.

And ended with us sitting here:

watching this:

eating this:

But this is about my frittata.

Last week, my friend Debbie mentioned that she had made a frittata for her mother's day brunch and also some bacon wrapped asparagus. Those things have stuck in my mind all week.
I'm a very suggestive eater....I don't know any other word for it, and it sounds crude, I know. It's not like I'm eating a banana and "really" enjoying it kind of suggestive, but rather, when I read a book and there is a description of a food item, it nags me until I make it. The same thing happens when my friends mention dishes that they have made. Debbie mentioned it last weekend and that is why I was set on making a frittata this weekend. I made the two become one tho. I made an asparagus frittata.
And it was good.

Asparagus fritatta
10 bacon strips, diced

1/2 cup chopped onion
1 pound fresh asparagus, trimmed
1 cup shredded Swiss cheese
1 tablespoon all-purpose flour
1/4 teaspoon salt
1/8 teaspoon pepper
4 eggs
1/2 cup half-and-half cream


1.In a skillet, cook bacon over medium heat until crisp. Remove with a slotted spoon to paper towels; drain, reserving 1 tablespoon drippings. In the drippings, saute onion until browned; drain.

2.Cut eight asparagus spears into 4-in.-long spears for garnish. Cut remaining asparagus into 1-in. pieces. In a saucepan, cook all of the asparagus in a small amount of boiling water until crisp-tender; drain.

3.In a bowl, toss the bacon, onion, asparagus pieces, cheese, flour, salt and pepper.  Pour into a pie plate.  In a bowl, beat eggs and cream; pour over bacon mixture. Top with asparagus spears. Bake at 400 degrees F for 30-35 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting.
It is 9:29pm  Pacific Standard Time....and I think I can get this into  "Weekend Cooking".  Right....under.....the gun.
Weekend Cooking is hosted by Beth at Beth Fish Reads. It is open to anyone who has any kind of food-related post to share: Book (novel, nonfiction) reviews, cookbook reviews, movie reviews, recipes, random thoughts, gadgets, fabulous quotations, photographs. If your post is even vaguely foodie, feel free to grab the button and link up anytime over the weekend


Beth F said...

Good job! It's weekend cooking until the weekend is over.

I love frittatas and this one sounds wonderful with the bacon. And it looks so pretty on the plate.

And I am also subject to suggestion, so I see a frittata in my future. The farmers market opens this week . . . I'll see what there is to buy.

By the photos, I'd say you had a near-perfect Sunday.

Rosabela said...

Oh I love this! I wish I was there. :-) The fritatta sounds wonderful. I'm bookmarking it to try it.

bermudaonion said...

What a lovely weekend! The frittata looks and sounds wonderful. Thanks for sharing.

Grumpy and HoneyB said...

Your frittata looks great but will you forgive me if I would rather eat all those shrimp kabobs?

Karen said...

Haha... love the banana joke! I've never made a frittata and this one looks really good. The pic of the kitty keeping an eye on the birdhouses is cute.

teresa said...

what gorgeous pictures! i love the look of that frittata as well.

vincent said...


We bumped into your blog and we really liked it - great recipes YUM YUM.
We would like to add it to the

We would be delighted if you could add your blog to Petitchef so that our users can, as us,
enjoy your recipes.

Petitchef is a french based Cooking recipes Portal. Several hundred Blogs are already members
and benefit from their exposure on

To add your site to the Petitchef family you can use or just go to and click on "Add your site"

Best regards,


Friday Friend Recipe #202 -- Greek Pasta Salad

My Friday Friend Cookbook Countdown #202 (#willreallyfinishthissomeday) ...