Asparagus, Spring Onion and Pancetta Frittata
Yield: 8 slices
8 large, pastured eggs
2.5 ounces pancetta (about 3 round slices, or 4 slices bacon)
3 spring onions, white and pale green parts only, sliced (or one small onion)
8 asparagus spears, thinly sliced on the bias
1/2 cup crumbled feta cheese
1/4 cup grated parmesan cheese
1/2 teaspoon sea salt
freshly ground black pepper to taste
Warm a 10″ cast iron or similar oven-safe skillet over a medium low flame. Place the pancetta or bacon in the pan and cook until crisp, turning occasionally, about 7 minutes. Remove from heat and drain on paper towels.
Drain excess fat from pan, leaving just enough to form a thin layer. Add the sliced spring onions and asparagus and saute until tender, about four to five minutes.
While the asparagus and onions cook, whisk together the eggs. Add both cheeses and the half teaspoon salt. Roughly chop the pancetta/bacon and add that to the egg and cheese mixture.
Pour the egg mixture over the asparagus and spring onions. Stir quickly to combine everything.
Let frittata set on the stove over medium low heat until nearly firm, about 12-15 minutes.
Once the surface is nearly set, place under broiler for one or two more minutes, just enough to brown the top.
Remove from heat and serve warm.
I found this recipe on Kimberley Hasselbrink’s blog and thought I’d share with you.
Kimberley Hasselbrink is a food photographer and blogger based in San Francisco. She is the author of the blog The Year in Food, which is framed around a monthly seasonal food guide. Kimberley enjoys unusual produce, strong coffee, road trips and summer nights.