Herb Frittata with Asparagus and Pancetta
A delightful fusion of flavors, this Herb Frittata with Asparagus and Pancetta is perfect for breakfast, brunch, or a light dinner, featuring fresh asparagus, savory pancetta, and aromatic herbs.
Ingredients
Herbs and Vegetables
- 3 tbsp fresh herbs (such as parsley, chives, and oregano) chopped for flavor
- 150 g fresh asparagus chopped
Meats
- 80 g pancetta cut into small cubes
Dairy and Eggs
- 8 eggs the foundation of the frittata
- 60 ml heavy cream for a rich texture
- 125 g soft cheese (like Feta) for creaminess
- Parmesan cheese for serving adds a savory finish
Seasonings
- 1 tsp salt to enhance flavors
- 1/4 tsp black pepper for a hint of spice
Instructions
Preparation
- Preheat your oven to 200°C (400°F) and position a rack on the lowest part of the oven.
- Chop your fresh herbs and add them to a small bowl.
- Chop off the tough ends of the asparagus and cut the pancetta into small cubes.
- In a large mixing bowl, whisk together the eggs, chopped herbs, heavy cream, salt, and pepper until well combined.
Cooking
- Set your pan over medium heat. Add the pancetta and pan-fry until it’s golden and crispy.
- Introduce the asparagus to the pan and pan-fry for about a minute, just until it starts to soften.
- Pour in the egg mixture and reduce the heat to low. Cook for 2-3 minutes, stirring consistently.
- Add in the creamy cheese and stir to incorporate.
- Transfer the pan to the preheated oven and bake for about 8-10 minutes or until it’s golden and fully cooked through.
Serving
- Remove the frittata from the oven and sprinkle with fresh herbs and additional shredded Parmesan cheese if desired.
- Slice and serve warm.
Notes
For added depth, try sautéing some onions with the pancetta. Experiment with different cheeses like goat cheese or cheddar for unique twists. Serve with a side of mixed greens dressed in light vinaigrette.