Every month a group of girls and I meet on a Sunday for book club brunch. This month the meeting was at my house.
The Book: The School of Essential Ingredients by Erica Bauermeister
The Menu: Pancetta, Asparagus & Fontina Fritatta, Red Pepper Pesto Penne, Parmesan Biscuits & Mexican Chocolate Biscotti
The result: A deliciously, light read and a flavorful, whimsical brunch.
For the fritatta I used 9 eggs. To those eggs I added about 4 tablespoons of heavy cream. I whipped the eggs and the cream together and added salt and black pepper to taste. To spice up the egg mixture I added sage, rosemary and thyme. I was generous with the spices so they would stand out amongst the cream, eggs and pancetta.
Next, I chopped the pancetta into pieces and cooked it on medium heat in a large, non-stick pan. When the pancetta began to crisp I added the asparagus and 3 chopped roma tomatoes. I sauteed the vegetables until the asparagus softened a bit. Then I poured the egg mixture on top.
I cooked the fritatta until the only liquid that remained was on top. I then added the fontina cheese to the top of the fritatta and put in a pre-heated 350 degree oven. When the eggs cooked through I set the oven to broil and browned the top of the dish.
The fritatta was indulgent and delicious!
Coming soon...Red Pepper Pesto. You're gonna love it!