Smokey Breakfast Frittata

Smokey Breakfast Frittata

Great for any time of day, this Frittata is packed with flavor and gorgeous color.
We serve this with a spring mix lightly tossed with fresh lemon juice, olive oil, and a touch of honey.
  • Prep Time 30 minutes
  • Cook Time 45 minutes


  • 1 bunch of asparagus, trimmed, sliced diagonally
  • 2T olive oil
  • 12 small scallions, trimmed and sliced thinly
  • 2 red bell peppers, seeded, diced
  • 12 oz Bacon, diced in irregular pieces
  • 12 oz Smoked Sausage, diced in irregular pieces
  • 14 large eggs
  • 1 cup heavy cream
  • 2 cups shredded mozzarella (or cheddar or swiss…you pick)
  • 5 oz cubed goat cheese 


  1. Heat oven to 350°
  2. Heavily salt a saucepan of water (that will fit the asparagus) and bring to a boil.  Add asparagus and let simmer for 4 minutes.
  3. Plunge asparagus into a bowl of iced water to maintain color and stop cooking.  Drain asparagus and set it aside.
  4. Heat olive oil in the same pan and saute scallions and peppers until softened, about 5 minutes, drain and put veggies into a bowl.
  5. In the same pan, quickly fry the diced bacon, and drain on paper towels. 
  6. Then, lightly saute the diced sausage, and drain on paper towels.
  7. In a large bowl, lightly whisk eggs with heavy cream.  Add shredded cheese. Set aside.
  8. Grease or spray a 9x13 Pyrex or metal pan.
  9. Combine the veggies, meats, and egg/cheese mixture into a larger bowl and mix thoroughly.
  10. Pour carefully into the prepared casserole, gently moving ingredients around so everything looks evenly distributed.
  11. Dot with goat cheese.
  12. Bake for 45 minutes uncovered until a knife in the center comes up clean.
  13. We serve this with a spring mix lightly tossed with fresh lemon juice, olive oil and a touch of honey.

chef lydia demonstrates her cooking skills
The Chef
DeBragga's Corporate Chef - Lydia Liebchen