Recipe, video and photography provided by Heinen’s partner, Chef Billy Parisi.
Few things embody spring quite like a fresh frittata!
Perfect for brunches, a frittata is an Italian-inspired egg-based dish similar to an omelet or crustless quiche. While a frittata can be enhanced with any combination of meats, cheeses and veggies, the spring season offers an assortment of fresh produce that gives this dish undeniably delicious color and flavor.
Loaded with pancetta, spring onions, wild mushrooms, spinach, potatoes and asparagus, this dish looks and tastes complex and sophisticated, but could not be easier to make.
Discover how quickly it comes together and try it for yourself while fresh spring produce is ripe.
- Cook time:
- Prep time:
- Total time:
- 10 Heinen’s large cage free eggs
- ½ cup Heinen’s heavy whipping cream
- 1 cup Heinen’s grated 24-month aged Parmigiano Reggiano, divided
- 2 Tbsp. Heinen’s olive oil
- 2 oz. pancetta
- ½ sweet onion, peeled and small diced
- 1 packed cup wild portabella and shiitake mushrooms, sliced
- 1 cup purple, red and yellow baby potatoes, quartered
- 3 packed cups Heinen’s baby spinach
- 1 cup asparagus, cut into 1-inch pieces
- Salt and pepper, to taste
- Chopped parsley, optional garnish
- Preheat the oven to 375°F.
- In a large bowl, whisk together the eggs, whipping cream, ¾ cup Parmigiano Reggiano, salt and pepper until combined and smooth. Briefly set aside.
- In a large nonstick or cast iron skillet over medium heat, add the olive oil.
- Add the pancetta, onion, mushrooms and potatoes. Sauté for 6-8 minutes, or until lightly brown and tender.
- Mix in the spinach and asparagus and sauté for 1 more minute.
- Season everything with salt and pepper and mix. Pour in the egg mixture.
- Move the ingredients around to avoid clumping. Sprinkle the remaining ¼ cup of Parmigiano Reggiano over top, then bake at 375F° for 10-12 minutes, or just until firm.
- Garnish with parsley, if desired.