Tired of dinner decisions? Enjoy a 14 day trial to our meal plan service, voted #1 by Lifehacker, and reduce your mental load today.

Summer Squash, Bacon, and Asparagus Frittata
with roasted paprika sweet potatoes

Active: 40 min Total: 40 min

Summer vegetables shine in this simple frittata with bacon for texture and savory notes.

Ingredients

Servings:
4
Metric
Summer Squash and Asparagus Frittata:
  • Squash, yellow or zucchini - 1 lb, cubed
  • Asparagus - 10 oz, chopped
  • Bacon - 8 slices, chopped
  • Eggs - 8
  • Salt - 1/2 tsp
  • Black pepper - 1/4 tsp
Roasted Paprika Sweet Potatoes:
  • Sweet potatoes - 1 lb, wedges
  • Oil, cooking - 1 Tbsp
  • Paprika - 1 tsp

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
Just a moment...
% Daily Value
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...

Increase your nutrition smarts

Prep

  1. Potatoes / Squash / Asparagus / Bacon - (If prepping right before cooking, get oven heating before continuing with prep.) Prep as directed. Store separately. (Can be done up to 5 days ahead)
  2. Eggs - Whisk eggs with salt and pepper.

Unlock this meal along with hundreds of smart meal plans and never stress about "What's for dinner?" again

Try for free
Learn More

Make

  1. Heat oven to 400F / 204C degrees.
  2. Toss sweet potatoes with oil and paprika and season with some salt and pepper. Spread into one even layer on a dark sheet pan (for better browning). Roast in the oven for 25 to 35 minutes, until tender, shaking the pan halfway through. (Note: timing will vary depending on the thickness of the wedges. If your potato wedges are quite thin, wait and add them to the oven at the same time as the frittata.)
  3. Heat a 9” to 10” (22.5 cm to 25 cm) skillet over medium heat. Add chopped bacon and saute until bacon turns crips, 4 to 7 minutes. Transfer bacon to a paper towel-lined plate. Drain off all but about 1 Tbsp / 15 mL of bacon grease and return pan to heat.
  4. To heated skillet add squash and asparagus. Saute vegetables until tender, 5 to 7 minutes, seasoning with some salt and pepper as they cook. (Note: If your asparagus spears are very thin, wait to add them until the squash is about halfway done cooking.)
  5. Pour in egg mixture. Stir until all ingredients are evenly distributed. Scatter bacon over top of frittata. Transfer to the oven and bake for 20 to 25 minutes, until a knife comes out cleanly.
  6. Slice frittata. Serve with sweet potato wedges on the side. Enjoy!

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
Just a moment...
% Daily Value
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...

Increase your nutrition smarts


Reviews

Ratings

Original (49)
Gluten-free (5)
Paleo (2)
Vegetarian (10)

Most Helpful

Made vegan adding a little Miyokos butter and vegan Parmesan cheese along with the pasta water. I also added garlic and shallots. I did not use eggs. Turned out great.

By: Tiffany
Posted: Jul 01, 2020
Diet: Vegetarian
1 Helpful

31 reviews

Added chicken, mushrooms, yellow onion and subbed red bell pepper for the zucchini! Added a little Italian seasoning...delish!

By: Christine
Posted: Mar 28, 2021
Diet: Original
0 Helpful

So good! Kids ate it up, too. Will definitely make again

By: Kristen
Posted: Aug 17, 2020
Diet: Original
0 Helpful

We subbed green beans for asparagus (so much less expensive) and it was great.

By: Marta
Posted: Aug 02, 2020
Diet: Paleo
0 Helpful

The whole family loved this. Next time I would do half the amount of bacon and maybe add some more pasta. Love the body of bucatini.

By: Namrita
Posted: Jul 21, 2020
Diet: Original
0 Helpful

We added chicken breast. SO good.

By: Meera
Posted: Jul 19, 2020
Diet: Gluten-free
0 Helpful

Subbed green beans for asparagus as usual.

By: Alyson
Posted: Jul 16, 2020
Diet: Original
0 Helpful