Asparagus Bacon Frittata with Manchego

Here's yet another recipe from Brunch by Marc Meyer - it's really turned out to be one of my favorite books this summer. We made this for an extra-special weekend breakfast a while ago, and it's really delicious! I happened to have some Spanish manchego cheese to use up, but you could substitute parmesan or pecorino if you'd prefer.

Asparagus Bacon Frittata with Manchego
Serves 1

3 eggs
salt, pepper
2 tsp olive oil
3 asparagus stalks
35 g bacon
1 tbsp grated manchego cheese

Turn the oven grill on, at the highest setting.

Boil water for the asparagus. Break off any woody ends, and cook for three minutes. Immediately transfer to a bowl of cold water, to stop the cooking.

Fry the bacon until crispy, and drain.

Beat the eggs with salt and pepper. Heat the oil in a skillet on high heat. Add the eggs and lower the heat immediately. Fry like you would any omelet - gently move the edges that bake faster towards the center, and let the eggs run out towards the edges. When it's nearly done, arrange the asparagus, bacon and manchego on top, and pop the whole thing in the oven. Bake for 30-60 seconds, and serve right away.

Recipe in Swedish:
Sparrisfrittata med bacon och manchego