My roommate, KD and I invited some friends over for brunch yesterday. Being the baker of the house, she whipped up some delicious orange poppy seed scones and banana bread (in muffin tins). I created a new frittata made of ricotta cheese, fig goat cheese, onions, pancetta, spinach and asparagus. The ricotta was sort of an experiment that I did, but it turned out perfectly. The frittata was super soft and moist, and very savory… ideal for a hangover brunch.
- 12 eggs
- 1/2 cup low fat ricotta
- 8 oz soft goat cheese (I used one with fig bits in it)
- 1 tb butter
- 6-8 asparagus spears, trimmed*
- About 1 cup of chopped pancetta
- 1 small white onion, sliced
- 1 cup spinach
- 1 cup cherry tomatoes, halved
- salt and pepper to taste
*If using thick asparagus, slice vertically down the middle, and chop into 2-inch pieces. If using thin asparagus, just chop into 2-inch pieces.
Preheat the oven to 350 degrees. In a large bowl, combine first three ingredients and whisk until cheese is blended into the eggs. Add spinach, salt and pepper and stir to combine.
In a cast-iron French oven, melt the butter over medium heat. Add onions, asparagus and pancetta, stirring occasionally for 3-5 minutes or until Pancetta starts to brown. Add the egg mixture and stir to combine ingredients, then let it set for about 2 minutes.
Once set, line the outer rim with cherry tomato halves, flat side down. Transfer the pot to the oven and cook for about 25-30 minutes, checking to make sure it’s cooked through (put a knife through the middle, if it comes out clean than it’s cooked). Let it rest for a few minutes, before serving. If you’re waiting on your guests to arrive, cover the pot until ready to serve so it retains it’s heat.
As I mentioned, the texture was soft and moist, which I’m sure had to do with the addition of ricotta. I selected fig goat cheese because I thought it would go well with the pancetta, but in the end you couldn’t really taste the figs that much. I also thought the tomatoes were a cute touch. Of course we paired this with Prosecco and fresh orange juice (mimosas). I even used the juice of a blood orange I had leftover in my fridge… so refreshing!