Summer Squash, Bacon, and Asparagus Frittata
with roasted paprika sweet potatoes
Summer vegetables shine in this simple frittata with bacon for texture and savory notes.
Ingredients
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
Calories
448
Just a moment...
% Daily Value
Total Fat
20g
31%
Just a moment...
Saturated Fat
6g
29%
Just a moment...
Trans Fat
0g
Just a moment...
Cholesterol
390mg
130%
Just a moment...
Sodium
1112mg
46%
Just a moment...
Total Carbohydrate
47g
16%
Just a moment...
Dietary Fiber
11g
45%
Just a moment...
Sugars
10g
Just a moment...
Protein
24g
Just a moment...
Prep
- 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)
- 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 freeLearn More
Make
- Heat oven to 400F / 204C degrees.
- 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.)
- 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.
- 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.)
- 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.
- Slice frittata. Serve with sweet potato wedges on the side. Enjoy!
Nutrition Facts
Serving Size:
1 serving
Servings Per Recipe
4
Amount Per Serving
Calories
448
Just a moment...
% Daily Value
Total Fat
20g
31%
Just a moment...
Saturated Fat
6g
29%
Just a moment...
Trans Fat
0g
Just a moment...
Cholesterol
390mg
130%
Just a moment...
Sodium
1112mg
46%
Just a moment...
Total Carbohydrate
47g
16%
Just a moment...
Dietary Fiber
11g
45%
Just a moment...
Sugars
10g
Just a moment...
Protein
24g
Just a moment...
Reviews
Ratings
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.
1 Helpful31 reviews