Ingredients

¼ cup cream
2 T extra virgin olive oil
4 ounces Pancetta, chopped
1 small yellow onion, diced ½”
2 small cloves garlic
2 cups cooked potatoes, diced ½”
2 cups fresh asparagus, sliced thinly on bias
1 cup Ricotta cheese
8 eggs, beaten
1 cup grate Parmigiano Reggiano, divided
8 large fresh basil leaves, chopped
½ tsp. fresh ground pepper
1 tsp kosher salt

Directions

Pre-heat oven to 350 degrees.

Heat the oil in a large sauté pan over medium heat and sauté the pancetta until most of the fat has rendered, but not completely crisp.

Increase heat to medium high and add the onion and the potatoes. Sauté until the vegetables begin to brown, about 4 minutes. Reduce heat back to medium and add the asparagus and the garlic. Cook, stirring occasionally, for one minute. Add eggs to pan. Using a rubber spatula, stir slowly, pulling up the eggs from bottom of pan as they set. Pour cream on top and gently mix in. Continue cooking until eggs are halfway done. Remove from heat and fold the ricotta and half the Reggiano into the mixture breaking up the ricotta into small bits. Sprinkle the remaining Reggiano over the frittata and place pan in center of oven. Bake until puffed and just set in the center, eight to ten minutes. The top should be lightly browned.

Cut into wedges and serve hot or at room temperature.

Recipe Courtesy: Chef Roy Harland, Slates Restaurant

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