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Vegetable Frittata

This is a weeknight warrior dish that will feed four people easily. Just add some bread or rice for a starch to serve alongside. I like making frittatas because they are yummy, but they also give me and excuse to use my special frittata pan. This is a pan in two parts; both top and bottom are skillets, and they join together to make flipping the frittata incredibly easy and fun. As a plus, I do not need to turn on my oven at all to finish the dish.

For this frittata, I chose my favorite spring vegetable: asparagus. Pair it with easy cooking peas and spinach, and you’ve got a beautiful green egg dish. I like to add provolone, but you could substitute in mozzarella if you prefer. I like a combination of parmiggiano reggiano and pecorino romano, but you could use all of one or the other. Definitely do not skip one of those hard cheeses, though; they bring the perfect nutty saltiness to this dish.

Try this tonight after a hard day’s work; you’ll feel like you’ve indulged yourself without spending a lot of time in the kitchen, and the meal is full of vegetables so you’ll feel pretty healthy as well. Enjoy!

6 eggs
1/4 cup diced pancetta
1/4 cup whole milk
1/4 cup light cream
1 tablespoon olive oil
2 cloves of garlic, minced
2 cups of spinach
1/2 cup of frozen peas, thawed
1/2 cup of asparagus, cut into 1/2 inch pieces
1/2 cup shredded provolone
1/2 cup parmiggiano reggiano and pecorino romano
salt and pepper, to taste

Special equipment- optional: Frittata pan

Add the oil to your frittata skillet and set the pan on medium heat. Add the pancetta and garlic and cook for about a minute, until crispy and fragrant. Add the asparagus, and cook until softened and beginning to brown. Add the spinach and cook until it is wilted. Add the peas.

Meanwhile, whisk together the eggs, salt, pepper, milk, cream and half of the cheeses. Pour the egg mixture into the skillet an mix to combine the vegetables and the eggs. Over medium heat, cook the frittata. With a wooden spoon, pull the set edges of the eggs to the center of the pan. Cook the frittata for 5 to 7 minutes, until it is almost set.

From here, sprinkle the remaining these onto the top and either set the frittata under your broiler

for a few minutes until the frittata is set, or using your special pan or a plate, flip the frittata and continue to cook it on the stove until set.

Slide out of the pan, slice and enjoy!


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