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Classic Fritatta

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.

Recipe Ingredients

  • - 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

Recipe Instructions

- Preheat the oven to 350F degrees.

- 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.

- 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.

- 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

- 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.