Frittata

Method

1. Prepare the eggplant sauce: Grill eggplant slices on a hot plate with a pinch of salt. Once golden and tender, chop coarsely. In a bowl, combine the chopped eggplant with a clove of garlic (crushed), chopped parsley, extra virgin olive oil, and pepper. Let rest for at least a couple of hours.
2. Grill zucchini and bell peppers on the hot plate with a pinch of salt until slightly charred. Set aside.
3. In a pan, heat a drizzle of olive oil and cook the guanciale and pancetta with sliced onion until golden and crispy.
4. Cut the grilled zucchini and peppers into small dice.
5. In a bowl, beat the eggs with a fork or whisk. Add grated Parmigiano Reggiano and a splash of cream. Mix well.
6. Add the diced vegetables, onion mixture, and stracchino cheese to the eggs. Stir gently to combine, ensuring the stracchino is incorporated.
7. Heat a little olive oil in an oven-safe pan. Pour in the egg mixture and spread the vegetables evenly. Cook on the stove for a few seconds, then transfer to a preheated oven at 190°C (375°F) for 4-6 minutes, until set and golden.
8. Meanwhile, prepare the yogurt sauce: Mix yogurt with fresh or dried thyme, oregano, fennel seeds, a splash of cream, and a little water to thin if needed. Season with salt and pepper to taste.
9. Serve the frittata warm, topped with the eggplant sauce and a drizzle of yogurt sauce.