Spring Frittata with Asparagus & Pancetta
Mother’s Day is almost here! The day to pamper mom with love and appreciation for all she does…well, that’s what this mom wants anyway. One way to spoil mom and start the day off right is with breakfast in bed. It can’t get any easier than this Spring Frittata with Asparagus & Pancetta. The kids can get involved and breakfast will be served to the special mom in your life in less than 30 minutes.
The best thing about Frittata’s, aside from how quick and easy they are is that you can make them seasonal and add whatever ingredients you like. Since it’s springtime, I added asparagus, leeks, pancetta and goat cheese to this recipe. However, if you don’t care for goat cheese, you can also add gruyere, parmesan or fontina. Let’s face it, any sort of cheese will make a great addition!
I made this in an 8.5″ egg sized skillet, so it makes about 4 servings of frittata. This can easily be scaled up in a larger pan if you are feeding a larger crowd. Elevate your Mother’s Day or Easter brunch with this Spring Frittata with Asparagus & Pancetta recipe.
Prep Time
20 minutes
Cook Time
20 minutes
Total Time
40 minutes
Course
Breakfast
Cuisine
American
Servings
4 servings
Ingredients
6 Eggs
1/4 cup Half & Half
1/2 tsp. Kosher Salt
1/4 tsp. Black Pepper
1 Tbs. Extra Virgin Olive Oil
2 oz. Pancetta
1 Tbs. Leek diced
6 Asparagus Spears top halves reserved to top, chop the rest in 1/2" pieces
2 oz. Goat Cheese round, not the pre-crumbled
1 tsp. chives chopped
Instructions
Preheat oven to 400 F.
Beat eggs until just combined, don't over mix. Add half and half, salt and pepper, stir to combine and set aside.
In a small skillet, heat pan over medium low heat and add about 1 Tbs. of EVOO, add the pancetta and cook slowly to render the fat and lightly brown. Once it starts to crisp, remove with a slotted spoon to a separate bowl. Do not wipe out the pan.
In the same skillet, add the diced leeks and the chopped asparagus spears, reserving the top pieces to lay on top later. Cook leeks and asparagus for 3-4 minutes.
Spread the veggies evenly on the bottom of the skillet and slowly pour in the egg mixture. Add half of the pancetta, reserve the remaining for garnish.
Allow the eggs to set on the stovetop for about 2 minutes. Turn the heat off and carefully lay the reserved asparagus tops in a pinwheel shape on top. Move the frittata to the oven, on the middle rack so that it doesn't brown too quickly.
Check on it periodically, after about 10 minutes, add a few dollops of goat cheese on top and place back in the oven for about 2 minutes to warm the cheese through.
Sprinkle with reserved pancetta and fresh chives.