Need an inexpensive, elegant dish for breakfast or brunch? Here you go! This frittata is healthy and so, so easy to make. Who said a beautiful, special meal had to be complicated or costly? Not me!
I’m using pancetta in this recipe, but you could easily substitute your favorite bacon for the pancetta or use no meat at all. There are so many wonderful flavors in this dish, you won’t miss the meat if you decide to go that way.
I used to get a slice of frittata once a year when it was served at a friend’s house at Christmas. It was something I looked forward to. I assumed a frittata was a time-consuming dish since she only served it once a year, or that it was a rather unhealthy treat. Neither turned out to be true. I started to realize as I got older that great dishes are often the simplest to make. There’s nothing wrong with that, right?
I used to think that I had to spend hours in the kitchen to create anything worthy of greatness and that just simply isn’t true and despite my love affair with fresh butter, I have learned it is possible to have out-of-this-world meals without a ton of carbs and/or saturated fat.
I do love butter though, and that is no lie. I’m pretty sure I could sneak off with it for a quick elopement and live happily ever after. Shhh, don’t tell Jim! Anyway, back to that beautiful frittata.
So…what is a Frittata? Jim describes a frittata as a quiche without a crust. Yep, that about sums it up. It’s basically an Italian omelet. Just like an omelet or quiche, the add-ins are only bound by your own imagination. A frittata can be fully stuffed with sausage and other meats or be completely meat-free, the choice is yours. Veggies? Yes, please! Cheese? You betcha! Can you imagine all the combinations now? I can. Yum! 🙂
Asparagus is on sale at our store right now. What a perfect ingredient for this egg dish, right?
Let’s hope this summer-y frittata keeps our beautiful warm weather with us a little longer this year. 🙂
*The nutrition information provided below does include optional 8 ounces of potatoes. Without potatoes, the calories are reduced to 167, and carbs to 1 g.
If you make this dish, I want to see! Tag your pic with #basilandoregano on Instagram. Also, don’t forget to leave a comment and rating below.
- 2 tablespoons olive oil
- 5 ounces asparagus, cut into 2-inch pieces
- 1 once green onions, sliced
- 1 garlic clove, minced
- 3 ounces thinly sliced pancetta, cooked crispy and crumbled
- 8 ounces red potato, cubed (optional)
- 2 tablespoons fresh rosemary, minced
- 8 large eggs, whisked
- 3 ounces goat cheese
- 1 teaspoon salt
- ⅛ teaspoon pepper
- Preheat oven to 400 F.
- Heat oil in a 10-12 inch cast iron or another oven-proof pan.
- If using, toss in potatoes, cook until almost fork tender. Add asparagus and cook for another 2 minutes. Add the pancetta, green onion, rosemary, and salt. Give it a good stir. Add garlic and stir for a further 30 seconds.
- Spread mixture evenly in the pan and then pour eggs over mixture. Tilt the pan as needed to ensure the eggs are evenly distributed. You want the eggs to get under the veggie mixture too. Crumble and drop goat cheese in randomly.
- Cook until edges begin to set and then transfer the pan to the oven.
- Bake until the eggs are set, about 8 minutes or so.
- Remove from oven and cool for a few minutes. Slice into wedges and serve.