Ease of preparation rating: Easy
Yield: 4-6 servings
Ingredients:
- 1 Italian sausage, meat removed from casing
- ½ cup (120 ml) chopped pancetta
- 1 small onion, diced finely
- 1 clove garlic, chopped
- ½ cup (120 ml) chopped, mixed fresh herbs (oregano, basil, rosemary, thyme, mint)
- 2 tablespoons (30 ml) olive oil
- 2 cups (470 ml) spinach leaves
- 1 cup (240 ml) arugula leaves
- ¾ cup (180 ml) chopped, cooked artichoke hearts (canned or fresh)
- 1 cup (240 ml) chopped asparagus
- 6 eggs, whisked
- Salt and pepper
- Radicchio, freshly torn, for garnish
- Grilled, buttered Italian bread
Method:
Preheat oven to 375 F (190 C).
In a large skillet over medium heat, brown sausage meat and pancetta, roughly 5-6 minutes.
Add onions and garlic, cooking until translucent and fragrant, 3-4 minutes.
Using a mortar and pestle, pound mixed herbs together with olive oil, or blitz with a food processor.
Add herb mix to pan and stir to combine with meat and onions.
Add spinach and arugula and cook until just wilted, 1-2 minutes.
Add artichoke and asparagus and stir to combine. Pour in whisked eggs, season with salt and pepper, and allow to cook for 2 minutes.
Transfer pan to oven and cook for an additional 8-10 minutes.
Allow the frittata to cool to room temperature.
Serve room temperature or cold with freshly torn radicchio and grilled, buttered Italian bread.
Buon appetito!