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This easy frittata has goat cheese, bacon, asparagus, and bell peppers, and makes for a perfect brunch for guests or a make-ahead weekday breakfast!
Frittatas have always been one of my go-to meal prep breakfast. They are so easy to make, and you can load them up with whatever veggies you have leftover in the fridge. This particular frittata is taken to the next level with goat cheese, bacon, asparagus, and bell peppers – ingredients that are special enough to impress brunch guests or make you look forward to waking up Monday morning for the leftovers.
What’s the difference between frittata and quiche?
- The crust. The most noticeable difference between quiche and frittata is that quiches are typically baked in a pie crust. Frittatas, on the other hand, are crustless.
- The filling. When you make a quiche, you may be surprised to find that they only contain about 4-5 eggs and a cup of milk or cream to make a custard. The large amount of cream creates the rich texture that quiche is known for. With a frittata though, eggs are the star of the show and you usually won’t find any added milk.
- The cooking method. A quiche is traditionally baked in the oven and takes a longer time to cook thanks to the custard filling. Frittata cooks more quickly since it’s made from only eggs, and it begins cooking on the stove before finishing in the oven.
How to Make Frittata
You’ll make this frittata in one pan with just a few simple steps!
- Fry the bacon. Grab a 10-inch, well-seasoned cast-iron or another oven-safe skillet, and fry the 5 pieces of bacon in it, until crisp. Once the bacon is fully cooked, remove it from the pan, crumble it, and drain half the fat from the pan.
- Cook the veggies. In the same pan that you cooked the bacon in, add the asparagus and bell pepper and cook over medium heat for 3-4 minutes, until softened. If asparagus and bell peppers aren’t your favorite, you can easily swap in other veggies here like spinach, kale, zucchini, broccoli, and tomatoes!
- Whisk the eggs, then pour them into the pan. Whisk together a dozen eggs, then pour them into the skillet over the veggies. Let the frittata cook for about 4 minutes, until it begins to set on the bottom.
- Add in the goat cheese and bacon. While the frittata is cooking on the stove, sprinkle the goat cheese and bacon over top.
- Transfer to the oven. Finally, you’ll transfer the frittata to the oven to bake for 25 minutes, until it is completely cooked through.
More Breakfast Egg Bake Recipes
- Balanced Breakfast Egg Cups
- Roasted Veggie Breakfast Casserole
- Quiche Lorraine
- Butternut Squash Egg Muffins
- Chile Relleno Breakfast Casserole
- Plantain and Sausage Breakfast Casserole
- Clean Start Paleo Breakfast Casserole
- Sausage and Tomato Frittata
- 5 strips of bacon
- 1 bunch asparagus cut into 1-inch pieces
- 1 orange bell pepper sliced into 1-inch pieces
- 1/3 cup crumbled goat cheese omit for dairy-free
- 1 dozen large eggs lightly beaten
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon ground black pepper
- Chopped fresh parsley for garnish if desired
- Preheat the oven to 350°F.
- In a large ovenproof sauté pan over medium heat, cook the bacon until crisp, then remove from the pan and crumble.
- Drain off the excess grease from the pan, then add in the asparagus and bell pepper. Saute for 3-4 minutes, until slightly softened, then pour the eggs over the veggies and stir the mixture together over medium heat until the eggs just start to set, after about 4 minutes.
- Sprinkle the bacon and goat cheese over the top of the frittata, then transfer to the oven and bake for 25 minutes, or until the middle of the frittata doesn’t jiggle when the pan is shaken. Let cool for 5 minutes, then enjoy!