Pea asparagus pancetta and goat s cheese frittata


1 tablespoon Olive Oil 1 Clove Garlic finely chopped 1 Red Onion chopped 100 g pancetta or rindless streaky bacon, diced 150 g fresh or frozen peas thawed if frozen 150 g asparagus tips blanched and refreshed 4 sprigs Thyme leaves picked and chopped 6 Eggs beaten 150 ml Double cream 30 g Parmesan Cheese 150 g Goat's Cheese log with rind, thickly sliced Sea Salt & freshly ground black pepper


Heat The Olive Oil In A Medium-large, Ovenproof Non-stick Frying Pan Over A Gentle Heat And Fry The Onions And Garlic Until Softened. Add The Pancetta And Cook Until Lightly Golden And Crisp At The Edges. Stir In The Peas And Asparagus Then Add The Thyme

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