By Chef Anna Derivi-Castellanos | Image ChefsFeed

The secret to great cooking lies in your equipment.  


Suit up your kitchen for success, and you’re all but guaranteed a flawless finished product, provided you don’t do anything too reckless. Case in point: this delicate, savory frittata coaxed into being by the stellar nonstick performance of your all-purpose pan from Circulon. Check out the video, then make this puppy yourself.  
   

Goat Cheese, Asparagus & Pancetta Frittata  


2 ounces pancetta, medium diced
2 Tablespoons butter
½ medium yellow onion, trimmed and diced
1 bunch asparagus, trimmed and chopped
8 eggs
1 cup sour cream or crème fraiche
1 cup whole milk
1 ½ teaspoons kosher salt
Freshly ground pepper
2 tsp chopped fresh thyme
1 Tablespoon chopped fresh chives
1 Tablespoon chopped fresh parsley
4 ounces goat cheese, crumbled
2 Tablespoons fresh grated Parmigiano-Reggiano  

Preheat the oven to 350 degrees F.  

In a medium (10-inch) oven-proof pan over medium-low heat, cook the pancetta in for 5 to 10 minutes, until browned. Remove the pancetta from the pan with a slotted spoon and set aside.  

Melt the butter in the pan. Add the chopped onion and sauté until nicely browned, stirring occasionally. Add the asparagus and continue to cook for about 5 more minutes.  

Meanwhile, while the onion and asparagus are cooking, whisk the eggs in a large bowl, then stir in the sour cream, milk, salt, pepper, all the chopped fresh herbs, and both cheeses.  

Put the pancetta back into the pan with the asparagus and onions and pour in the egg mixture. Stir the egg mixture a few times with a heat-proof spatula in the pan, moving the quickly cooking eggs from the sides to the middle and tilting the pan to fill the now empty sides of the pan with the uncooked egg mixture from the middle. Place the pan in the center of the oven and bake for 10 minutes, until the frittata is browned and puffed and a knife inserted in the middle comes out clean. Serve warm or at room temperature.    


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