Spring Vegetable Frittata | Heinen's Grocery Store
Loaded with pancetta and an assortment of spring vegetables, this dish looks and tastes sophisticated, but could not be easier to make.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.heinens.com.
Ingredients
- 10 Heinen’s large cage free eggs
- ½ cup Heinen’s heavy whipping cream
- 1 cup Heinen’s grated 24-month aged Parmigiano Reggiano, divided
- 2 Tbsp. Heinen’s olive oil
- 2 oz. pancetta
- ½ sweet onion, peeled and small diced
- 1 packed cup wild portabella and shiitake mushrooms, sliced
- 1 cup purple, red and yellow baby potatoes, quartered
- 3 packed cups Heinen’s baby spinach
- 1 cup asparagus, cut into 1-inch pieces
- Salt and pepper, to taste
- Chopped parsley, optional garnish
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