Bacon, Asparagus, and Cheese Frittata

Directions

• Step 1 Preheat the oven to 375° F. Note: you can wait until a little longer to preheat the oven if you’d like to.
• Step 2 Cut the ends off 4-5 jumbo shallots and peel their outer skin. Pulse in a food processor or dice into ¼” pieces by hand. This should yield 2 ½ cups. Place in a medium mixing bowl and set aside. Next, remove the outer skin of 3 large garlic cloves, mincing by hand, which should yield 1 T. Reserve in a small mixing bowl.
• Step 3 Then, wash the asparagus and taking each hand, hold your stalks near each end. Gently bend the non-tip end until you hear it snap. Repeat this process for all stalks and place in a large mixing bowl. Next, wash the broccoli and discard the stalk, chopping the crowns off. Reserve in a separate mixing bowl. Now, wash the spinach and remove any long stems. Keep the leaves whole and set aside in their own mixing bowl.
• Step 4 Next, place the bacon on a microwavable plate and cover with a paper towel, so the drippings don’t splatter everywhere. Microwave for 6 minutes, checking halfway through to see if it needs longer to cook. After 6 minutes, if it’s still not cooked, heat in 30 second intervals until the bacon strips have reached your satisfaction of doneness. Just be sure to reserve the bacon drippings.
• Step 5 Transfer the bacon fat to a 12” nonstick skillet and heat on medium-high heat. Add the shallots and garlic and sauté for 2 minutes. Then, pour in ¼ cup of broth and add the asparagus, cooking for 5 minutes and stirring regularly. Add the remaining ¼ cup of broth, if needed, as well as the broccoli. Sauté for 5 minutes while you stir frequently. Remove from heat. Toss the asparagus, shallots, and broccoli into a large mixing bowl. Next, cook the spinach separately in water for 3 minutes or until the spinach wilts. Wring out all water from the cooked spinach over the sink. Add to the cooked veggies.
• Step 6 Crack the eggs in a separate mixing bowl and beat with cream. Then, pour the eggs into the large mixing bowl with all the veggies from step 5. Next, freshly shred the Parmesan cheese and add to the large mixing bowl with the eggs and veggies. Also, add the cottage and goat cheeses, salt, pepper, and crumbled bacon. Mix well.
• Step 7 Now, grease the bottom of a 9” x 13” pan with a slab of butter and pour in the egg, cheese, and veggie mixture from step 6. Spread out evenly. Bake for 45-60 minutes or until the center is yellow and firm, and if you make an incision in the center, the eggs don’t run to the middle. Remove the frittata from the oven and let it rest for 5 minutes. Then, serve and enjoy!