Nothing says spring quite like fresh veggies! Try this delicious frittata recipe at your next brunch and let the compliments roll in.
8 baby potatoes cut in half longways
6 sliced shiitake mushrooms
3 thickly sliced green asparagus
3 thickly sliced white asparagus
1/4 cup of sliced green onions
1/2 cup of ricotta cheese
zest of 1/2 lemon
juice of 1/2 lemon
6 slices of chopped pancetta
1 teaspoon of unsalted butter
6 jumbo Heinen’s eggs
1/3 cup of heavy cream
Kosher salt and fresh cracked pepper to taste
Preheat the oven to 375°.
In a small bowl whisk together the ricotta, lemon zest and lemon juice, and set aside.
In a separate large bowl whisk together the eggs, cream, salt and pepper until thoroughly combined and keep cold.
In a large pot of boiling salted water, parboil the sliced baby potatoes.
In a cast iron skillet cook the sliced pancetta on medium-high heat until crispy. Once crispy remove the lardons from the pan, set aside, and add butter to the pan.
Place the vegetables and parboiled potatoes into the pan and sauté for 3 to 4 minutes, season with salt and pepper.
Pour in the egg and cream mixture and push from the outside in using a rubber scraper, but do not completely cook.
Top off with several dollops of the lemon ricotta and place the pan in the oven and bake for 7-10 minutes or until slightly browned and the cheese has melted.
Download Recipe PDF | Recipe created by Chef Billy Parisi