Description
A delightful frittata bursting with fresh herbs, tender asparagus, and savory pancetta, perfect for breakfast or brunch.
Ingredients
Scale
- 3 tbsp fresh herbs (parsley, chives, oregano)
- 150 g fresh asparagus, trimmed and chopped
- 80 g pancetta, diced
- 8 large eggs
- 60 ml heavy cream
- 1 tsp salt
- 1/4 tsp black pepper
- 125 g soft cheese (Feta), crumbled
- Parmesan cheese, for serving
Instructions
- Preheat your oven to 200°C (400°F) and place a rack in the lowest part.
- Choose a 24 cm (10-inch) oven-safe pan.
- Chop the fresh herbs finely and place them in a bowl.
- Trim off any hard parts of the asparagus and cut into bite-sized pieces.
- Dice the pancetta and combine with eggs, herbs, cream, salt, and pepper in a bowl; whisk until well incorporated.
- Heat your pan over medium heat and add the pancetta; cook until golden and crispy.
- Add the asparagus to the pan and fry for about a minute.
- Pour the egg mixture into the pan, reduce heat to low, and cook for 2-3 minutes, stirring.
- Sprinkle the crumbled Feta into the pan.
- Transfer the pan to the oven and bake for 8-10 minutes until golden and cooked through.
- Cool for a minute, then serve, optionally garnished with herbs and Parmesan cheese.
Notes
For a vegetarian option, omit the pancetta and add more vegetables or cheese. It can be made a day in advance and reheated.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 1g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 400mg