FoodCoop Recipes
Asparagus and Pancetta Frittata
This Italian picnic staple tastes great hot or cold. Plus it’s 1 of your 5-a-day.
Cook
35 minutes
Serves
2
Ingredients
100g Co-op pack diced pancetta
175g asparagus, trimmed and, cut into 3cm pieces
100g green beans, sliced about 6-7mm pieces
3 spring onions, sliced into 1 cm pieces
2 cloves garlic, crushed
6 Co-op large free-range eggs
350g cooked baby potatoes, sliced 5-6mm thick
60 g Co-op Italian Parmigiano Reggiano, finely grated
Handful flat leaf parsley, basil or chives, chopped
1 tbsp sunflower oil
Serving suggestions:
Cherry tomato sliced
Co-op Little Gem Lettuce
Co-op Baby Leaf Salad 100g
Method
Heat a 20cm non-stick frying pan over a medium heat, add the pancetta and cook for 1-2 mins until it starts to release some oil. Add the asparagus, green beans and onions, and cook, stirring occasionally for 4-5 mins until almost tender. Add the garlic and cook for a further minute.
Meanwhile, beat the eggs in a large bowl and season.
Add the cooked vegetables into the eggs, alongside the potatoes and herbs. Mix well.
Add the oil to the frying pan place over a low/low-medium heat. Pour in the egg and vegetable mixture, levelling out the surface and scatter with Parmesan. Cook gently without stirring for 10 mins until you see the egg setting about 1 cm in from the side of the pan, the middle will still be almost set.
Pre-heat grill to medium-high. Place the frittata under the grill, cook for about 5 mins until it is just set. Remove from the heat and cool for at least 5 mins.
Serve with little gem lettuce, baby leaf salad and sliced cherry tomato's.
Cook's tips
TIP: These taste great cold. Allow to cool completely before turning out and cutting into slices.
