Judy Ink - the food blog of Judy Schultz
Breakfast with eggs and asparagus
Wednesday, 01 January 2014 23:20

 We're at the end of asparagus season now, but I squandered the remaining few stalks on this delicious breakfast. 

Asparagus Fritatta with Bacon & Cheese

Serves 6 to 8

1 tsp (5 mL) butter

2 slices streaky bacon, diced

2 cups (500 mL) diagonally sliced asparagus

2 or 3 green onions, diced

8 eggs

¼ cup (50 mL) sour cream

1 ½ cups (375 mL) shredded Swiss cheese, divided

½ cup (125 mL) fresh bread crumbs

½ cup (125 mL) Italian parsley, minced

½ tsp (2 mL) curry powder

¼ tsp (1 mL) grated lime zest

Juice of 1 lime

Salt and pepper

Coat a 10-inch (25 cm) skillet with non-stick spray. Add butter over medium heat. Add diced bacon and cook until most of the fat has rendered. Add asparagus and green onion and stir-fry until tender-crisp. Meanwhile, whisk eggs and sour cream. Stir in half the grated cheese, bread crumbs, minced parsley, curry powder, lime zest, juice, salt and pepper. Pour over asparagus mixture and cook over low heat until set, using a spatula to re-distribute egg mixture. Sprinkle with remaining grated cheese and run under the broiler until cheese is golden and bubbly. This makes a firm frittata to serve in wedges with toast and grape tomatoes, broiled just until the skins begin to split. Option: Oven-bake at 350F (180 C) for about 45 minutes or until set, adding last half of cheese during last 15 minutes.