Fritatta with Asparagus, Pancetta and Goat Cheese

Frittata, Spanish tortilla ~ whatever you call it, I love to make it on the weekend and when I have company for brunch.  You start out by sautéing an onion in a non stick skillet and add pancetta, prosciutto, bacon or ham (if you want).   Whisk some eggs with a splash of half and half, salt, pepper and any herb you like and add some cheese and vegetables. You can make it with anything, and if you have leftover vegetables like potatoes, red peppers, asparagus or zucchini, add them or add them raw.  I always have pancetta in the freezer that I can sauté with an onion and use that as the base of the egg dish.  I used raw asparagus in this, but red pepper is also great and I love to add cooked potatoes.  Add any kind of cheese ~Parmesan, fontina, manchego, cheddar, blue or goat cheese and any herbs you like are all good in this dish.  I made a chiffonade of fresh basil and sprinkled it over the top when it came out of the oven.  Gently stir the egg mixture with a heat resistant spatula and when it is almost set, place it in a 425 degree oven and bake for 10 minutes or until it puffs up and is lightly golden brown.  Cut it in wedges and serve.  This makes a great light dinner with a great crusty bread and salad.  The Spaniards serve this at room temperature as a tapas or appetizer.  Click here for the recipe….