Jaime Isobe's Classic Fritatta
Create Cooking Challenge 2016 winner Jaime Isobe shares his recipe for a classic fritatta with pancetta, mushrooms, shallots, asparagus, sage and goat feta cheese.
*Preheat the oven to 350F degrees.*
6 oz pancetta, chopped into ¼ inch lardons
8 oz baby bella mushrooms, chopped
2 tsp Kosher Salt
2 shallots, chopped
1 TBSP minced sage
1 bunch of asparagus, chopped into inch long pieces
12 large eggs
½ tsp pepper
4 oz. goat milk feta, crumbled
cayenne pepper to taste
1. Brown the pancetta in an dry, cast iron skillet or oven safe pan. Once slightly crisp, remove the pancetta. Wipe the pan with a paper towel leaving about 2 tsp of fat in the pan.
2. Over medium high heat, add in the baby bella mushrooms and 1 tsp of kosher salt. Sauté until they release their water and start to brown. Add the shallots and sauté until soft and translucent. Add the sage and asparagus. Sauté for a few minutes to lightly cook the asparagus.
3. Whisk together the eggs in a large bowl. Season with 1 tsp of salt & a ½ tsp pepper. Add the beaten eggs to the pan along with the pancetta and 2 oz of the crumbled goat milk feta. Stir to combine, scraping the bottom of the pan to par scramble the eggs.
4. Once the mixture is starting to come together like an omelette, top with the remaining 2 oz of cheese, dust lightly with cayenne pepper, remove from the stove top, and place in the center of a 350 degree oven for 15 min or until the eggs are set.