Print

Herb Frittata with Asparagus and Pancetta

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A delightful herb frittata with asparagus and crispy pancetta, perfect for brunch or dinner.

Ingredients

Scale
  • 3 tbsp fresh herbs (such as parsley, chives, and oregano)
  • 150 g fresh asparagus
  • 80 g pancetta
  • 8 eggs
  • 60 ml heavy cream
  • 1 tsp salt
  • 1/4 tsp black pepper
  • 125 g soft cheese (like Feta)
  • Parmesan cheese, to serve

Instructions

  1. Preheat your oven to 200°C (400°F) and position a rack on the lowest level.
  2. Use a 24 cm (10-inch) oven-safe pan.
  3. Chop the fresh herbs and add to a small bowl.
  4. Trim the asparagus and cut the pancetta into small cubes.
  5. Whisk together eggs, herbs, heavy cream, salt, and pepper in a bowl.
  6. Heat the pan over medium heat and sauté the pancetta until golden.
  7. Add the asparagus and sauté for an additional minute.
  8. Pour in the egg mixture, then reduce the heat to low. Stir continuously for 2-3 minutes.
  9. Fold in the soft cheese and ensure it’s evenly distributed.
  10. Bake in the oven for 8-10 minutes until golden brown.

Notes

Leftover frittata can be stored in an airtight container in the refrigerator for up to 3 days.

Nutrition

Find it online: https://yummyfirst.com/herb-frittata-asparagus-pancetta/