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Frittata with Asparagus and Double Cream Cheese

Frittata with Canadian Bacon, Asparagus, and Double Cream Cheese

Course Breakfast, Brunch or Appetizer
Cuisine American
Keyword Frittata
Servings 2
Author Jane, adapted from "The Stillwater Table'" by Whitney Otawka


  • 4 large eggs
  • 1 tablespoon heavy cream
  • 2 thin slices Canadian Bacon, diced
  • 3/4 teaspoon Kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 tablespoon unsalted butter
  • 10 Asparagus spears, thin or if thicker, cut in half lengthwise, snap the bottom woody end off
  • 2 oz double cream cheese, (I used a local brie like cheese from Sweet Grass Dairy Green Hill)
  • 1 teaspoon parsley, minced
  • 1/4 teaspoon Piment d'Espelette chilli pepper


  • Preheat the oven to 375 degrees F
  • In a medium bowl whisk together the eggs, heavy cream, 1/2 teaspoon salt and pepper. Add the Canadian bacon and mix. Set aside.
  • In an 8-inch nonstick frying pan, heat the butter over medium heat. Add the asparagus spears, 1/4 teaspoon of salt and sauté until just tender, about 2 minutes. Remove the asparagus from the pan.
  • Reduce the heat to medium-low and pour in the egg mixture. Let the eggs lightly set before gently moving around the outside edge with a rubber spatula. Tilt the pan to allow the uncooked eggs to fill in at the edge. Continue the process until the eggs are fluffy and only the center is slightly runny.
  • Remove the pan from the heat and top with asparagus, cheese slices, and parsley. Place in the oven and cook until the eggs are just cooked and the cheese is melted about 2 minutes. Sprinkle with the Piment d'Epelette chilli pepper and serve.