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OUR DOYLESTOWN STORE
29 W State St., Doylestown PA
Phone: 215-348-4548 | Map
MON-FRI: 10:00am - 7:00pm
SAT: 9:00am - 6:00pm
SUN: 10:00am - 6:00pm
OUR DOYLESTOWN STORE
29 W State St., Doylestown PA
Phone: 215-348-4548 | Map
MON-FRI: 10:00am - 7:00pm
SAT: 9:00am - 6:00pm
SUN: 10:00am - 6:00pm
Started by the Community, Continued for the Community
29 W State Street, Doylestown PA | Map
Phone: 215-348-4548 | Parking Info
MON-FRI: 10:00am - 7:00pm | SAT: 9:00am - 6:00pm
| SUN: 10:00am - 6:00pm
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Asparagus Frittata with Bacon and Goat Cheese


Asparagus Frittata with Bacon and Goat Cheese

Yield: 6 Servings

INGREDIENTS:  

An asterisk * indicates the ingredient is available at the Doylestown Food Co-op 

  • *  6 large eggs (try Necessity Farms or Herschberger Heritage Farm)
  • *  ½ cup light cream ( try Trickling Springs Creamery)
  • *  ¼ cup fresh goat cheese (Try Trickling Springs Creamery)
  • *  ¼ pound bacon (try Necessity Farms)
  • *  ½ bunch asparagus (chopped or whole)
  • *  ½ small red onion chopped, about ¼ cup
  • *  ¾ teaspoon salt
  • *  ¼ teaspoon pepper

PROCEDURE:

  1. Preheat the oven to 325 degrees
  2. Cook bacon over medium high heat in a large cast iron or oven-safe skillet
  3. Remove bacon to drain when done.  Leave 1 tablespoon of oil in the pan and discard the rest
  4. Add the asparagus and chopped red onion and saute for 3 or 4 minutes over medium heat
  5. Whisk together the eggs, cream, salt and pepper and pour over the asparagus-onion mixture
  6. Place bacon and goat cheese evenly on top
  7. Sprinkle with paprika
  8. Place the skillet in the oven and bake for approximately 40 minutes or until set


NOTES:

  • Whole or low fat Milk, half and half, or heavy cream may be substituted for the light cream.
  • The asparagus and bacon may be chopped  into pieces or left whole depending on the look you want.

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