Bacon Frittata

Bacon Frittata, Robller Winery

Served at the 2015 Wild Bacon Wine Trail

4 cups cubed rustic bread

4 scallions sliced, white & green

1 ½ cups asparagus, cut into small pieces

4-6 slices bacon, baked.  Save drippings!

10 eggs beaten

1 ½ cups whole milk

½ cup half & half

½ cup Parmesan cheese, grated

½ cup Sharp Cheddar, shredded

1 ½ Tlbs Sriracha

2 Tlbs Worcestershire Sauce
Cube bread into small pieces, let dry out.

Bake bacon, use drippings to grease casserole.

Spread bread on bottom of dish then  Sprinkle half the cheddar, all the onions & asparagus.

Beat together eggs, milk and half & half, seasonings and Parmesan cheese.  Pour mixture on top.  Sprinkle with remaining cheddar cheese.

Refrigerate overnight so the bread can absorb the liquid.   Just before baking, crumble bacon over mixture.  Grind pepper over the top.

Bake 350F for 35-40 minutes or until golden brown on top.

ENJOY with a bottle of Robller Traminette!

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