Herb Frittata with Asparagus and Pancetta
A fluffy frittata filled with asparagus, pancetta, and fresh herbs, ideal for breakfast, lunch, or a light dinner.
Ingredients
Main Ingredients
- 8 large eggs Fresh eggs for best flavor.
- 3 tablespoons fresh herbs (parsley, chives, oregano) Chopped mixed herbs.
- 150 grams fresh asparagus Trimmed and sliced.
- 80 grams pancetta Cubed for cooking.
- 60 ml heavy cream Adds creaminess.
- 1 teaspoon salt
- 1/4 teaspoon black pepper Freshly ground for flavor.
- 125 grams soft cheese (Feta) Folded into the egg mixture.
- to taste Parmesan cheese For serving, sprinkle on top.
Instructions
Preparation
- Preheat your oven to 200°C (400°F) and set the rack on the lowest part.
- Chop the fresh herbs and place them in a small bowl.
- Trim off the tough parts of the asparagus and cut the pancetta into small cubes.
Cooking
- In a large bowl, whisk together the eggs, chopped herbs, heavy cream, salt, and black pepper until well combined.
- Heat a 24 cm oven-safe pan over medium heat and add the pancetta, frying until golden and crispy.
- Add the asparagus and sauté for a minute.
- Pour in the egg mixture, reduce heat to low, and cook for 2-3 minutes while stirring continuously.
- Fold in the soft cheese and mix gently.
- Transfer the pan to the oven and bake for 8-10 minutes or until golden and fully set.
Serving
- Remove from the oven, garnish with fresh herbs and a sprinkle of Parmesan cheese, then serve.
Notes
For a unique twist, try different herbs like basil or dill. You can also experiment by adding sun-dried tomatoes or spinach when cooking the pancetta.