Asparagus bacon frittata and a kale caprese salad
aka the "anytime" (even on Easter) frittata
Hi! Can you believe it’s Thursday!? This week feels extremely short while my to-do list seems to get longer every day. (Always the case leading up to a holiday weekend, isn’t it?)
Today’s recipe is a light and spring-y, easy-peasy meal that has saved me at dinner more than once recently, especially during weeks like this one.
This is the beauty of the frittata, the egg-veggie-cheese combination that requires very little from you, which is especially necessary when I’m scatteredly shuffling around my kitchen at 6 a.m., pre-coffee. It’s just as welcome at 6 p.m., when I need dinner on the table in under 30 minutes.
Growing up, the “breakfast-for-dinner” dinner was always my favorite and I’m sure I’m not alone. I don’t quite understand what it is about this that makes it so exciting for kiddos (my kids love it too!). I think the appeal is that it’s different and unexpected and a welcome break from the norm. As a parent, I completely get the appeal: it’s easy.
The thing about frittatas is that they can be both breakfast or dinner (obviously, lunch too), and they fit very naturally in any of these categories. My kids — especially my son Mav— are big fans of hearty, savory breakfasts, as I’ve previously mentioned. While his all-time favorite is an omelette, they can be moderately time-consuming and I usually only have the attention span to cook one omelette at a time.
Enter the “anytime frittata.” It’s quick and simple. Have breakfast for dinner, or dinner for breakfast. It’s a be-all-things meal, and I really do mean that because it can also be your Easter Sunday, before-church breakfast, or part of a fancy special-occasion brunch this weekend.
You can definitely serve this asparagus bacon frittata by itself, but I really love the idea of enjoying it with a light salad, and I have just the one for you.
Inspired by a traditional caprese salad, my version is a tossed combination of finely-chopped kale, cherry tomatoes, fresh mozzarella pearls, and two ingredients that should always be in your pantry if you ask me: good olive oil and good balsamic vinegar.
It’s a nod to the simplest of salads and the kale-tomato-olive oil salad my mom made all the time for us growing up (my first introduction to kale and even then, I loved it).
The recipe, nutritional calculation, and printable PDF is available below to paid subscribers.
Also, I want to extend the biggest THANK YOU to new readers, and a special thank you to my new paid subscribers who have taken advantage of the spring sale— 20% off an annual subscription! It runs through next Friday, so if you’d like to upgrade, I can help with you that! :)
An abundance of Bundt cake after recipe testing for the bonus Easter Edition newsletter (and printable e-book) I sent out on Monday. I’m hosting Easter brunch this year and the menu will include the BLT deviled eggs, the citrus soy miso pork tenderloin (per my MIL’s request), and hibiscus lemonade— all three recipes that are included in the e-book!
Homemade Reeses’ eggs! I bought a cute easter mold this year and Posey and I will be making this healthier version from Erin Lives Whole over the weekend.
This high-protein cheesecake (I recently made a return to Instagram reels after a very long, very enjoyable hiatus) that will soon be on the blog. Until then, you can find the recipe in the IG caption if you must make it soon. It’s creamy and delightful and packs 14 grams of protein per serving!
Easter basket ideas! It can be tough to come up with Easter basket stuffers that are not all candy, and this year we’ve chosen practical things: swim stuff (like goggles, suits, dive toys), a new kids bible, art/coloring supplies, and sturdy, colorful water bottles.
The Target Kate Spade collection. So many pretty things!
Crisp-tender asparagus, salty bacon, sun-dried tomatoes, and a creamy egg base are the beginnings of something really good, it’s just a given.
I was going to write the recipe as an asparagus and goat cheese frittata, but as my husband informed me, “not a lot of people really like goat cheese,” (I beg to differ) so I’m letting you know that you can use your own favorite and call it good! The recipe works with white cheddar, Parmesan, crumbled feta, smoky gruyere, etc.
While the frittata bakes for a few minutes, you can toss together the salad. It doesn’t even require a separate dressing, just a drizzle of fresh lemon juice, balsamic vinegar, and olive oil. Sprinkle on some salt and pepper and it’s good to go!
Tip: Since frittatas come together so quickly, I recommend chopping/preparing each of the ingredients before you begin so you can easily toss them into the skillet once it’s time.
Yield: 4-5 servings
Prep time: ~25 minutes
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