Italian Springtime Frittata with Pancetta, Asparagus, and Artichoke Hearts | Bonacini's Italy

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grana padano

Nutritional yeast adds a cheesy flavor with fewer calories.

feta cheese

🥗Healthier: cottage cheese

💰Cheaper: ricotta cheese

Cottage cheese is lower in fat and adds creaminess.

Remove the casing from Italian sausage and crumble the meat into bite-sized pieces.

Heat a skillet over medium heat and add the crumbled sausage to fry.

Chop onion and garlic, then add to the skillet once the sausage is cooking.

Add raw asparagus to the skillet and let them soften as they cook with the sausage and onion.

Add artichoke hearts to the mixture in the skillet.

Chop fresh herbs: basil, mint, thyme, rosemary, and marjoram, then add to the skillet with a pinch of salt.

Add a splash of olive oil to the skillet to combine the flavors.

Add spinach and arugula to the skillet and let them wilt down.

Crack eggs into a bowl, whisk them, and then pour over the mixture in the skillet.

Cook on low heat until the eggs start to firm up and bind the ingredients together.

Transfer the skillet to the oven to finish cooking the frittata.

Once cooked, slide the frittata out of the skillet and cut into slices.

Serve with a radicchio salad and sprinkle with pecorino cheese.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens