Springtime Frittata

Difficulty:
1/5

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!