Herb Frittata with Asparagus and Pancetta
A quick and easy brunch option featuring a creamy, fluffy egg base, crunchy asparagus, and savory pancetta.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Brunch
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
- 3 tbsp fresh herbs (such as parsley, chives, and oregano)
- 150 g fresh asparagus, trimmed
- 80 g pancetta, diced
- 8 eggs
- 60 ml heavy cream
- 1 tsp salt
- 1/4 tsp black pepper
- 125 g soft cheese (like Feta)
- Parmesan cheese, for serving
Instructions
- Preheat your oven to 200°C (400°F) and position a rack on the lowest level.
- Use a 24 cm (10-inch) oven-safe pan.
- Chop the fresh herbs finely.
- Trim the asparagus and cut the pancetta into small cubes.
- Whisk together the eggs, chopped herbs, heavy cream, salt, and black pepper in a large bowl.
- Heat the pan over medium heat and sauté the pancetta until golden and crispy.
- Add the asparagus to the pan and sauté for an additional minute.
- Pour in the egg mixture, reduce to low heat, and stir gently for 2-3 minutes until just starting to set.
- Fold in the soft cheese.
- Bake for 8-10 minutes, or until the top is golden brown.
Notes
For best results, use fresh ingredients and don’t rush the cooking process.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 300mg