Brunch: Parmigiano Reggiano Frittata with Asparagus, Pancetta, and Zucchini
Rated 5.0 stars by 1 users
Category
Brunch
Cuisine
Italian
Author:
AFO
Servings
6
Prep Time
10 minutes
Cook Time
15 minutes
Why do we love this recipe? Because it's completely adaptable (if you have folks that don't love asparagus, for example, change it out) but also a healthy breakfast option. When you use the real Parmesan cheese, Parmigiano Reggiano, you are getting a ton of protein and vitamins that will help you start the day with energy and strength.
Ingredients
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4 oz of grated Parmigiano Reggiano
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3 tablespoons of extra virgin olive oil
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8 oz of pancetta
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3-5 spears of asparagus, trimmed
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1 small zucchini
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6 eggs
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½ cup of milk
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Salt and pepper to taste
Directions
Take out a skillet that can be used on both the stove and in the oven. If you don’t have one of these, we recommend sautéing the ingredients first, then stirring them into the egg mixture and pouring them into a oven-safe dish.
Pour the olive oil into the stovetop pan and sauté the pancetta, asparagus, and zucchini for about 5 minutes, or until the pancetta is just starting to get crispy.
In the meantime, whisk the eggs and milk in a medium sized bowl milk until smooth and combined. Then stir in the grated Parmigiano Reggiano.
If you have a pan that is both appropriate for the stovetop and oven, pour the egg mixture directly into the pan on top of the sautéed ingredients. Move into the oven and broil on low for about 10 minutes or until golden brown on top.
If you need to use a second pan, pour the sautéed ingredients into the egg mixture, and then transfer together into the oven-safe dish. Broil on low for 15 minutes, or until golden brown on top and a toothpick comes out clean.