Mother’s Day is almost here! The day to pamper mom with love and appreciation for all she does…well, that’s what this mom wants anyway. One way to spoil mom and start the day off right is with breakfast in bed. It can’t get any easier than this Spring Frittata with Asparagus & Pancetta. The kids can get involved and breakfast will be served to the special mom in your life in less than 30 minutes.
The best thing about Frittata’s, aside from how quick and easy they are is that you can make them seasonal and add whatever ingredients you like. Since it’s springtime, I added asparagus, leeks, pancetta and goat cheese to this recipe. However, if you don’t care for goat cheese, you can also add gruyere, parmesan or fontina. Let’s face it, any sort of cheese will make a great addition!
I made this in an 8.5″ egg sized skillet, so it makes about 4 servings of frittata. This can easily be scaled up in a larger pan if you are feeding a larger crowd. Elevate your Mother’s Day or Easter brunch with this Spring Frittata with Asparagus & Pancetta recipe.