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Pea, Asparagus, Pancetta, and Goat’s Cheese Frittata

In my parents’ household, there is “The List.” If it isn’t on the “The List,” it doesn’t get bought at the store during shopping trips. I’m also a list-maker for my weekly grocery shop, so maybe it is hereditary. I write it down usually on Saturday mornings before I head downtown to the Greenmarket. Sometimes I jot on deli napkins, occasionally I find a small slip of paper on which to make notes, but it can really be written down on anything handy, like the back of the envelope on which I wrote this week’s list. It is small, isn’t it, with just a few, basic items?

Well, then, how come I ended up coming home with all of this beautiful bounty? I committed the transgression of which my family routinely accuses me: I went off of the list. I couldn’t help myself. It just all looked so beautiful in the bright sunshine of a Saturday morning at the market. When I saw that peas and asparagus had collided, which sometimes they don’t, I realized that I could try a dish I’d seen on The F Word, and I proceeded to track down the other things I needed as well.

This Pea, Asparagus, Pancetta, and Goat’s Cheese Frittata was served as an appetizer on the show. The recipe calls for making a larger portion that can be cut into wedges. For my dinner, I used only two of the eggs and cut back on the other ingredients proportionately to create a single serving that made a filling but not heavy dinner, something much needed given how hot it has been the past few days. Except for the pancetta, everything was bought at the farmers’ market, even the wild Italian arugula on top. This dish is a great example of how gorgeous food can be local and seasonal.

Buon appetito!

Kitchen Witch Tip:

Shell peas have a very short season around here, so I like to buy lots of them, shell them, and then freeze the peas to have on hand. Fresh peas also lose their sweetness quickly, which is why many chefs buy frozen ones to keep on hand. They are easy to pod, and the results are very tasty.

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