I awoke this morning at 5:52 A.M. I clearly remember glancing at the clock, groaning, and plunking my head back on my pillow feeling frustrated that my body was not allowing me to sleep in on this Tuesday of my spring break. Thirty minutes later, I still was wide awake so I decided to respond to the growls of hunger coming from my wished-it-was-still-sleeping belly. My thoughts were, why not make the best of an unintentional early day to my day? Hmm. I had no counter reasons. So, my move to make breakfast was on.
Please give a warm welcome to my asparagus, pancetta, & goat cheese frittata.
After enjoying a wedge of frittata with a cup of coffee, I felt energized and quite satisfied. I no longer had resentment towards my internal clock and proceeded to get a head start on my “to do” list for the day. In fact, I had an extremely productive day and got a ton of stuff done in my classroom and at home. I think this presents itself as new phenomenon! Eat homemade delicious frittata and it will lead to an wonderfully successful day!
Hm. Yea, I don’t think that’s really how it works. However, this frittata was exceptionally tasty with its delectable flavors! Salty pancetta, tender and mildly sweet asparagus, and a blend of fontina, parmesan, and goat– all getting cozy in silky and custard-like mixture of fresh eggs and a touch of cream. Maybe there isn’t a phenomenon involved, but if you eat it, it will lead to a full and happy tummy. :)
Asparagus, Pancetta, & Goat Cheese Fritatta
4 oz cubed pancetta
1 small onion, diced (about 1 cup)
2 1/2 cups asparagus, trimmed and cut into 1 inch pieces
6 large eggs
1/4 cup heavy cream
1/4 cup grated fontina cheese
1/4 cup freshly grated parmesan cheese
1/2 cup goat cheese
salt and pepper
1 1/2 tsp extra virgin olive oil (divided use)
1. Heat a 10 inch oven proof skillet on a medium flame. Add the pancetta and cook for a few minutes until the bits have started to crisp and turn brown around the edges. Turn off the heat and remove the pancetta and place in a small bowl; leave the rendered fat behind.
2. Turn the heat back on medium and add the onions and season lightly with salt and pepper. Cook for about 2-3 minutes just until the onions are beginning to sweat and turn translucent. Add the asparagus, season with 1/4 tsp of salt and 1/4 tsp of pepper, and stir to mix with the onions. Cook for an extra 2 minutes and turn off the heat. The asparagus should still be tender, but still crisp to avoid overcooking in the oven.
3. Turn the oven on high-broil. In a large bowl, beat together the eggs and cream until smooth. Add the fontina, parmesan, pancetta, onions, asparagus, and 1/2 tsp of salt. Lightly beat together to combine all the ingredients. Add the olive oil to the skillet and reheat on medium-low. Once heated, pour the egg mixture into the skillet. Use a knife or spoon to drop about 1 tbsp sized dollops of goat cheese throughout the surface of the frittata mixture. Use a spatula to mix around the mixture the ingredients to have them set evenly. Let the fritatta cook for about 4 minutes until the bottom begins to turn a light golden brown (use the spatula to peek). Remove from the stove (sprinkle extra grated parmesan on top at this point, if desired) and place the skillet in the oven. Broil for 4-5 minutes until the eggs have set and the top is a light golden brown. Use a skillet to aid in sliding the frittata on a serving plate. Garnish with green onions or parsley, if desired.