Recipe: Beau Monde Frittata (using asparagus, leeks and mushrooms)

BEAU MONDE FRITTATA
"Great for brunch or a quick dinner."



3 ounces pancetta or thick-sliced bacon, chopped
1/2 cup chopped, fresh asparagus
1/2 cup sliced leeks or sweet onion
1 cup sliced fresh mushrooms
1 tablespoon Mazola Extra Virgin Olive Oil
8 eggs
3/4 cup half and half
1 1/2 teaspoons Spice Islands Arrowroot
1 teaspoon Spice Islands Beau Monde Seasoning
1/4 teaspoon Spice Islands Crushed Red Pepper
1/8 teaspoon Spice Islands Ground White Pepper
1 1/2 cups shredded fontina cheese

Preheat oven to 350 degrees F.

Heat pancetta in an 8-inch oven-safe skillet over medium heat until crispy. Remove pancetta bits and reserve grease.

Add asparagus, leeks and mushrooms; saute for 3 to 5 minutes. Remove vegetables and set aside.

Add olive oil and heat skillet over medium heat.

Whisk eggs, half and half, arrowroot, Beau Monde, 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 slipping onto serving platter. Cool 10 minutes before serving.

TO MAKE AHEAD:
Frittata can be made ahead and refrigerated. Bring to room temperature before serving.

Makes 8 servings
Source: Spice Islands, ACH Food Companies, Inc.