I've been working on a few Easter recipes over the last few days. This is the first one of them and more will follow over the next few days.
I love frittatas - it's one of my favourite low-carb meals that is very easy to make. I tend to experiment with new ingredients and this recipe is my absolute favorite! It has all the ingredients I love: Pancetta (aka Italian bacon), goat cheese, asparagus, eggs and a mixture of amazing herbs that give it the right kick!
Nutritional values (per serving):
|of which Saturated||18.8||grams|
Macronutrient ratio: Calories from carbs (5.7%), protein (21.9%), fat (72.4%)
Ingredients (makes 4 servings):
- 10 large eggs (free-range or organic)
- 20 small asparagus spears (250g / 8.8 oz)
- 2 small spring onions (10g / 0.4 oz)
- 1 small shallot (20g / 0.7 oz)
- 1 large red bell pepper (150g / 5.3 oz)
- ¼ cup full-fat cream (60 ml / 2 fl oz)
- 1 package fresh soft goat cheese or any soft full-fat cheese (150g / 5.3 oz)
- 1 package Pancetta or bacon, organic (100g / 3.5 oz)
- 2 tbsp fresh parsley (or 1 tsp dried)
- 2 tbsp fresh mint (or 1 tsp dried)
- 1 tbsp fresh tarragon (or 1 tsp dried)
- 2 tbsp ghee or unsalted organic butter
- salt to taste (I used pink Himalayan)
- freshly ground black pepper
- 4 cherry tomato vines (300g / 10.6 oz) to serve with the frittata
Note: When looking for ingredients, try to get them in their most natural form (organic, without unnecessary additives). If you are worried about nitrates in bacon, have a look at my post Bacon: Is it Really Unhealthy?
- First, preheat the oven to 400 F / 200 C. Prepare the asparagus by cutting the woody ends off (250g of asparagus in our recipe counts after cutting the ends off). Wash and deseed the bell pepper and slice it in small stripes. Peel and finely chop the shallot and spring onion.
- Grease a non-stick pan with a tablespoon of butter or ghee and add all the ingredients from the previous step. Season with salt to taste. Cook briefly for about 5 minutes just enough to release the fragrance and set aside.
- In a bowl, whisk the eggs, cream and freshly chopped herbs. If you don't have the herbs for this recipe, you can use any herbs you have (e.g. chives, thyme, basil).
- Season with salt and freshly ground black pepper.
- Place the cooked vegetables into a baking dish (I used a 25 cm / 10 inch baking dish). Crumble the soft goat cheese equally all over the vegetables and pour the egg mixture over it.
- Place it in the oven and cook for about 20 minutes just until the top becomes firm.
- Carefully take the dish from the oven and reduce the temperature to about 350 F / 175 C. Lay the Pancetta (or bacon) all over the frittata and place back in the oven for an additional 15-20 minutes. When done, remove from the oven and let it cool down before you start serving.
- Meanwhile, prepare the tomatoes. Grease a pan with a tablespoon of ghee (or butter) and keep it on medium heat. The best way to roast tomatoes is to leave them on the vine. This will add extra flavour. Roast shortly for about 5 minutes (don't overcook) and...
- Place them on a serving plate with the Frittata. Enjoy!