I was in charge of the majority of Easter brunch this year since I was off the hook for making much of our Easter dinner the night before. As was the request last year as well, I made my grandma's ricotta cheese pancakes. Someday I might feel generous and give you all that recipe. And remember to take pictures...that day has not come. I did, however, manage to remember to take a couple of shots of our frittata. I started off thinking to make this lovely quiche, care of the talented Sacha over at Eating In or Out. But I thought better of it after the pancake request and the fact that we already had a lot of carb and fat deliciousness happening with the pancakes.
Well, I didn't skimp on the fat, but at least there weren't any more carbs (I get points for that, right??) I used Cook's Illustrated's Asparagus, Ham, and Gruyere frittata recipe and adapted it so I could use pancetta and more asparagus. Oh, and more pancetta. We had to use pancetta since a certain someone in my family (ahem, Gina...) doesn't like ham. I don't understand it, don't ask. I got the housemade pancetta from Edelweiss, our local German deli, and had her slice it thick. After browning it and allowing it render the fat, I threw in the cut up asparagus.
|Everything's better with bacon! Especially when it sounds fancy.|
Adapted from Cook's Illustrated
12 large eggs
3 tablespoons cream
Salt and ground black pepper
1 pound asparagus, trimmed of tough ends, spears cut on the bias into 1/4-inch pieces
1 medium shallot, minced (about 3 tablespoons)
1/2 lb pancetta, 1/4-inch-thick, cut into 1/2-inch pieces
5 ounces Gruyère cheese, shredded (about 1 cup)
1. Adjust oven rack to upper-middle position; heat oven to 400 degrees. Whisk eggs, cream, 1/2 teaspoon salt, and 1/4 teaspoon pepper in medium bowl until well combined, about 30 seconds. Set eggs aside.
2. Heat pancetta in a 12-inch nonstick ovensafe skillet over medium heat until fat has rendered and beginning to brown (about 4-5 minutes); add asparagus and cook, stirring occasionally, until lightly browned and almost tender, about 3 minutes. Add shallot and ham and cook until shallot softens slightly, about 2 minutes. Stir Gruyère into eggs; add egg mixture to skillet and cook, using spatula to stir and scrape bottom of skillet, until large curds form and eggs are still very wet, about 1 minute. Shake skillet to distribute eggs evenly; cook without stirring for 30 seconds to let bottom set.
3. Slide skillet into oven* until frittata has risen and surface is puffed and spotty brown, about 10 minutes (eggs will be cooked through). Remove from oven and let stand 5 minutes to finish cooking; using spatula, loosen frittata from skillet and slide onto platter or cutting board. Cut into wedges and serve.
*You may consider putting a cookie sheet or foil under the pan, just in case the eggs decide to overflow.