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Now fully cooked frittata has been cut into triangular pieces. One piece is shown being removed from the skillet with a silver spatula.
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4.38 — Votes 8 votes

Vegetable Frittata with Goat Cheese and Bacon

This easy vegetable frittata has goat cheese, bacon, asparagus, and bell peppers for a delicious breakfast!
Prep Time5 minutes
Cook Time40 minutes
Total Time45 minutes
Course: Breakfast
Cuisine: American
Diet: Gluten Free
Servings: 6 servings

Ingredients

  • 5 strips bacon
  • 1 bunch asparagus, cut into 1-inch pieces
  • 1 orange bell pepper, sliced into 1-inch pieces
  • cup crumbled goat cheese
  • 12 large eggs, lightly beaten
  • ½ teaspoon fine sea salt,
  • ¼ teaspoon ground black pepper,
  • Chopped fresh parsley for garnish, if desired

Instructions

  • 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!

Notes

  • Swap the bacon for sausage - this frittata would also be delicious with breakfast sausage instead of bacon! Simply brown and crumble your favorite breakfast sausage instead of pan frying the bacon, then remove it from the pan and continue on with step 2.
  • Use a different cheese - if goat cheese isn't your thing, grab another cheese that you love. You honestly can't go wrong with ANY cheese here.
  • Use different veggies - if asparagus and bell peppers aren't your thing, you can easily swap in other veggies here like spinach, kale, zucchini, broccoli, or tomatoes!
  • Make it dairy-free - simply omit the cheese altogether to make this recipe dairy-free.

Nutrition

Calories: 256kcal | Carbohydrates: 5g | Protein: 18g | Fat: 18g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 345mg | Sodium: 489mg | Potassium: 356mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1801IU | Vitamin C: 30mg | Calcium: 88mg | Iron: 4mg