Bacon, Asparagus & Mushroom Frittata

I’m getting tired of cooking. I’m also getting tired of eating out every time I don’t want to cook. I need some things I can make and enjoy all week. The key is that I want to enjoy them all week, and not get bored on day 2.

Veggies getting sautéed!

This Frittata is full of some of my favorite flavors. Bacon and Swiss cheese are a match made in heaven. I also added in a few of my favorite vegetables. The result came out perfect!

Frittatas are easy to make, easy to reheat, and even easy to freeze. This could also be made in a muffin tin for a portable version for whenever we’re eating on the go again.

Pair this with an arugula salad (yes, for breakfast) or maybe some berries & a mimosa!

Bacon, Asparagus & Mushroom Frittata

Serves 4-6

Ingredients:

1 T Coconut Oil

2 C Asparagus, Chopped

2 C Mushrooms Chopped

4-6 slices Bacon , cooked & crumbled (about a cup)

1 C Swiss Cheese

8 Eggs

1/4 Milk

2 tsp Herbes de Provence

Salt & Pepper to Taste

Directions:

Preheat oven to 350 degrees F.

Heat a 9” cast iron skillet over medium heat.

Add oil and let it get hot about 1 minute.

Add asparagus and mushrooms. Sauté until soft, about 3-5 minutes.

In a mixing bowl, mix together cheese, bacon, eggs, milk, Herbes de Provence, and salt and pepper.

Add mixture to the cast iron skillet, and cook for 2-3 minutes, until the bottom sets.

Place skillet in the oven for 15-18 minutes, until the eggs are cooked through.

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Notes:

• Sure, you can use dairy free cheese, if you’d like.

• You can also use cheddar or some other flavor of cheese.

• If you’d like to leave the bacon out, go for it, although I don’t recommend it.

• Slice it into serving sizes before freezing.