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Author Notes: Frittatas are great because you can eat them for breakfast, lunch or dinner and you can add in whatever you have in the fridge. This version is one of my favorites, as it combines delicious spring asparagus and peas with salty pancetta.
The use of egg whites and milk lightens up the frittata, so it's healthy too! - Ishita
- 6 slices pancetta (can swap in bacon)
- 1 small onion, diced
- 1/2 pound asparagus, cut into 1-inch pieces
- 3 eggs
- 3 egg whites
- 1/4 cup milk
- 1 tablespoon dried oregano
- 1 tablespoon dried basil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon cayenne
- 1/2 teaspoon salt
- 1 teaspoon pepper
- 1/2 cup fresh or frozen peas
- In a 10-inch nonstick skillet, crisp the pancetta on medium-high heat until slightly browned on each side. Pat down excess fat with paper towels and dice. Reserve.
- Reserve all but two tablespoons of the rendered fat, adding oil if necessary. Add the onions and saute until browned, about 5 minutes. Add the asparagus and cover, steaming for 5-7 minutes, until the asparagus is bright green. Stir in the frozen peas and cook for 2 minutes more.
- While the onions and asparagus are cooking, beat together the eggs, milk, oregano, basil, garlic powder, cayenne, salt and pepper until well-combined and slightly frothy.
- After the peas have been cooked through, add the pancetta and pour the egg mixture over the vegetables in the skillet. Shake the pan and stir a few times so that the eggs, pancetta and vegetables form an even layer in the pan. Cook for 5-6 minutes on medium-high heat without stirring.
- Place a large plate over the skillet and flip the skillet, so that the frittata flips, cooked side up, onto the plate. Slide the frittata back into the skillet and cook for 3-4 minutes, browning the other side. Garnish with fresh parsley if desired. Using a smaller skillet will produce a thicker frittata, which will require an additional 2-3 minutes of cooking per side.
- This recipe was entered in the contest for Your Best Spring Vegetable Recipe
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