|Image via Spice Islands.|
Although I served it hot out of the oven, the great news is that this frittata can be made ahead and refrigerated. Just bring it to room temperature before serving.
BEAU MONDE FRITTATA
3 ounces pancetta, chopped
1/2 cup chopped, fresh asparagus
1/2 cup sliced leeks or sweet onion
1 cup sliced, fresh mushrooms
1 tblsp extra-virgin olive oil
3/4 cup Half-and-Half
1 1/2 tsp cornstarch
1 tsp Beau Monde seasoning (I used Spice Islands brand)
1/4 tsp tsp red pepper, crushed
1/8 tsp ground pepper, preferably white
1 1/2 cups shredded Fontina chesse
Heat oven to 350 degrees. Cook pancetta in an 8-inch oven-safe skillet over medium heat unti crispy. Remove pancetta bits and reserve grease.
Add asparagus, leeks and mushrooms to skillet; sauté for 3 to 5 minutes.
Remove vegetables and set aside. Add olive oil and heat skillet over medium heat. Whisk eggs, Half-and-Half, cornstarch, Beau Monde and crushed red and white pepper in a bowl; stir in cheese. Pour into hot skillet; spread evenly and top with pancetta and vegetables. If desired, reserve a few vegetables to garnish the frittata.
Reduce heat to low and cover. Cook 10 minutes or until eggs are set about 1 inch from sides of the skillet. Bake uncovered for 15 to 20 minutes. The top should be puffed and center set.
Loosen the sides of the frittata before slicing and plating. Cool 10 minutes before serving.
Makes 8 servings, and if you're counting carbohydrates in your diet, this frittata is only 5 grams of carbs per serving. Perfect for those New Year's diet resolutions.