Frittata with Asparagus, Bacon, and Goat Cheese

goat cheese and veggie frittata in a cast iron pan on a marble board with a grey napkin

This easy frittata has goat cheese, bacon, asparagus, and bell peppers for a delicious and easy breakfast!



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


  1. Preheat the oven to 350°F.
  2. In a large ovenproof sauté pan over medium heat, cook the bacon until crisp, then remove from the pan and crumble.
  3. 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.
  4. 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!

Keywords: eggs, frittata, asparagus, goat cheese, brunch