FOX 8 Recipe Box: Asparagus Pancetta Frittata

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Asparagus Pancetta Frittata

Recipe from Stefanie Paganini of the Loretta Paganini School of Cooking


1 cup asparagus, chopped
½ cup red, green and yellow peppers, diced
½ cup pancetta (Italian bacon) diced
½ cup fresh baby spinach, chiffonade
¼ cup sweet peas
3 Tablespoons parmesan cheese
1 Tablespoon minced fresh sage (or use 2 teaspoons of dried sage)
2 Tablespoons blended oil (half olive oil, half vegetable oil)
7 whole large eggs
¼ Cup of heavy cream
¼ cup shredded mozzarella or provolone
1/8 teaspoon pepper
Italian parsley for garnish


  1.   Preheat oven to 350 degrees F.
  2.   Heat 2 Tablespoons of blended oil in a large oven safe skillet.
  3.   Add pancetta to skillet, sauté until cooked
  4.   Add vegetables to skillet, cook until vegetables are just tender. Add sage.
  5.   In a mixing bowl whisk eggs, cream, cheeses and pepper together.
  6.   Pour egg mixture into skillet. Incorporate ingredients so egg mixture surrounds vegetables. Cook until sides are firm and slightly golden.
  7.   Place skillet in oven. Bake for 15-20 minutes until firm in center and rich golden brown in edges. Be careful when removing skillet from oven as handle is hot!
  8.   Transfer to serving dish and serve warm garnished with fresh Italian parsley.

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