Herb Frittata with Asparagus and Pancetta
A delightful frittata with fresh herbs, asparagus, and savory pancetta, perfect for breakfast or brunch.
Ingredients
Frittata Base
- 8 large large eggs
- 60 ml heavy cream For creaminess
- 1 tsp salt To season
- 1/4 tsp black pepper For a touch of heat
- 125 g soft cheese (Feta) Provides a delightful tang
Vegetables and Meat
- 150 g fresh asparagus Adds a crisp texture and vibrant color
- 80 g pancetta Contributes a rich, savory element
- 3 tbsp fresh herbs (parsley, chives, oregano) For a burst of flavor
To Serve
- to taste Grated Parmesan cheese For an elegant finish
Instructions
Preparation
- Preheat oven to 200°C (400°F) and place a rack on the lowest part of the oven.
- Chop fresh herbs and place them in a small bowl.
- Trim asparagus by cutting off any hard ends.
- Cut pancetta into small cubes.
Cooking
- In a bowl, whisk together eggs, chopped herbs, heavy cream, salt, and pepper until well combined.
- In a pan heated on medium, add pancetta and fry until golden and crispy.
- Add asparagus and fry for a minute before pouring in the egg mixture.
- Lower heat to low and let cook for 2-3 minutes, stirring for even cooking.
- Add soft cheese, stirring it into the mixture, then transfer the pan to the oven.
- Bake for about 8-10 minutes until the frittata is golden and cooked through.
Serving
- Sprinkle with fresh herbs and grated Parmesan cheese before serving.
Notes
Ensure the pan is well-oiled to prevent sticking. Optional extras like sun-dried tomatoes or spinach can be added. Allow the frittata to rest for a few minutes before slicing for easier serving.