Springtime frittata

By Michael Bonacini
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SERVES
4
 TO
6
TOTAL TIME

Ingredients

  • 1 Italian sausage, meat removed from casing
  • 1/2 cup (120 milliliters) chopped pancetta
  • 1 small onion, diced finely
  • 1 clove garlic, chopped
  • 1/2 cup (120 milliliters) chopped, mixed fresh herbs (oregano, basil, rosemary, thyme, mint)
  • 2 tablespoons (30 milliliters) olive oil
  • 2 cups (480 milliliters) spinach leaves
  • 1 cup (240 milliliters) arugula leaves
  • 3/4 cup (180 milliliters) chopped, cooked artichoke hearts (canned or fresh)
  • 1 cup (240 milliliters) chopped asparagus
  • 6 eggs, whisked
  • Salt and pepper
  • Radicchio, freshly torn, for garnish
  • Grilled, buttered Italian bread

Directions

  1. Preheat oven to 375 F (190 C).
  2. In a large skillet, brown sausage meat and pancetta. Add onions and garlic, cooking until translucent and fragrant.
  3. Using a mortar and pestle, pound mixed herbs together with olive oil, or blitz with a food processor. Add herb mix to pan and stir to combine with meat and onions. Add spinach and arugula and cook until just wilted. Add artichoke and asparagus and stir to combine. Arrange ingredients evenly around pan and pour in whisked eggs. Season with salt and pepper. Cook for two minutes on medium heat.
  4. Transfer pan to oven and cook for an additional eight to ten minutes.
  5. Serve cold with freshly torn radicchio and grilled, buttered Italian bread.

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