Herb Frittata with Asparagus and Pancetta
A delightful springtime frittata, bursting with fresh herbs, crisp asparagus, and savory pancetta, perfect for brunch or a light dinner.
Ingredients
Main Ingredients
- 8 pieces eggs The base that brings everything together.
- 150 g fresh asparagus Tender and crisp.
- 80 g pancetta Savory and slightly smoky.
- 60 ml heavy cream Adds richness and creaminess.
- 125 g soft cheese (Feta) Tangy and creamy.
Seasoning
- 3 tbsp fresh herbs (parsley, chives, oregano) Vibrant and fragrant.
- 1 tsp salt To enhance the flavors.
- 1/4 tsp black pepper For a hint of warmth.
- Parmesan cheese to serve Parmesan cheese A finishing touch of nuttiness.
Instructions
Preparation
- Preheat your oven to 200°C (400°F) and place a rack on the lowest part of the oven.
- Chop the fresh herbs and add them to a small bowl.
- Trim the asparagus and cut it into bite-sized pieces. Cube the pancetta into small chunks.
- In a mixing bowl, whisk together the eggs, chopped herbs, heavy cream, salt, and black pepper until well combined.
Cooking
- Heat a pan on medium heat and add the pancetta. Sauté until golden and crispy.
- Add the asparagus to the pan and fry for an additional minute.
- Pour in the egg mixture, reduce the heat to low, and cook for about 2-3 minutes, stirring occasionally.
- Stir in the soft cheese (Feta) until evenly distributed.
- Transfer the pan to the oven and bake for 8-10 minutes, or until golden and cooked through.
Serving
- Allow the frittata to cool for a minute, then sprinkle with fresh herbs and shredded Parmesan cheese before serving.
Notes
For added flavor, consider using different herbs or adding sautéed vegetables such as bell peppers or spinach.