{"id":23830,"date":"2011-07-27T00:01:21","date_gmt":"2011-07-27T04:01:21","guid":{"rendered":"http:\/\/www.foodiecitymom.com\/?p=15048"},"modified":"2024-02-06T10:56:15","modified_gmt":"2024-02-06T15:56:15","slug":"pancetta-frittata-recipe-from-chobani-brunch-with-chef-jason","status":"publish","type":"post","link":"https:\/\/mominthecity.com\/pancetta-frittata-recipe-from-chobani-brunch-with-chef-jason\/","title":{"rendered":"Pancetta frittata recipe from Chobani brunch with Chef Jason"},"content":{"rendered":"

<\/p>\"Pancetta<\/a>\n

I recently had the pleasure to attend a fun and informative blogger brunch hosted by Chobani yogurt. As a big Chobani fan, I was excited to meet with Chef Jason, the Chobani Kitchen Executive Chef and learn how to incorporate this creamy and protein-rich Greek yogurt into dishes like soups, desserts, pasta and eggs. After sampling some delicious Chobani-infused treats like Strawberry Scones, Baked French Toast, and Cranberry Oatmeal Bars Chef Jason discussed some of his favorite recipes with yogurt and led a cooking demonstration to teach our group how to make an easy frittata. Starting with a layer of caramelized onions, Chef Jason incorporated a unique technique by whipping together the eggs and the Chobani yogurt. Jason then added some asparagus, Pancetta, and Gruyere cheese that along with the yogurt\/egg mixture created a fluffy, moist and flavorful dish.<\/p>\n

I loved testing out this delicious breakfast treat (see recipe below) that can easily be modified with your favorite vegetables, meat or fish (Jason suggested shrimp) and cheeses.\u00a0 I also loved how quick the recipe was \u2013 even with two kids it seemed really easy to make and something even a picky toddler or kid would enjoy.<\/p>\n

\"chef<\/a><\/p>\n

As he was cooking, Chef Jason also discussed that cooking and baking with yogurt can take some trial and error since you are working with various degrees of heat, new ingredients and different textures. He mentioned that you should start with 2% yogurt (it has more fat) and eventually work down to a 0% yogurt when you feel comfortable and understand the intricacies of cooking with this new texture.\u00a0 He also had a great attitude about messing up in the kitchen and stated \u201cIt\u2019s just food\u201d.<\/strong>\u00a0 I found that to be really encouraging and refreshing \u2013 especially when you cooking a new dish that can be challenging.<\/p>\n

\u00a0<\/p>\n

As a new member of the Chobani team, Chef Jason mentioned that the Chobani Kitchen will constantly be updating their site with seasonal recipes.\u00a0 (A delicious blue cheese pasta and butternut squash soup are on the upcoming list of recipes.)<\/p>\n

\u00a0<\/p>\n

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