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.
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. I also loved how quick the recipe was – even with two kids it seemed really easy to make and something even a picky toddler or kid would enjoy.
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. He also had a great attitude about messing up in the kitchen and stated “It’s just food”. I found that to be really encouraging and refreshing – especially when you cooking a new dish that can be challenging.
As a new member of the Chobani team, Chef Jason mentioned that the Chobani Kitchen will constantly be updating their site with seasonal recipes. (A delicious blue cheese pasta and butternut squash soup are on the upcoming list of recipes.)
Pancetta Chobani Fritatta
Yield: 6 servings
Ingredients
8 eggs
Fresh thyme (? how much thyme)
1 cup 0% plain Chobani
1 tsp olive oil
2 oz diced onions
¼ cup diced pancetta
2 oz asparagus
2 thinly sliced Peruvian potatoes
6 cherry tomatoes sliced
4 slices of Gruyere
salt and pepper to taste
Cooking Directions
1. Whisk the eggs, thyme and Chobani together until the Chobani is smoothly blended with the egg.
2. Place a nonstick pan on the stove at a medium high heat. Pour the olive oil in the pan and sauté the onions in the oil until they are caramelized. Remove the onions from the pan.
3. Place the pancetta into the pan and cook it until it is tender. Remove the pancetta from the pan, but leave the oil in the pan.
4. Cook the asparagus in the pancetta fat and remove it from the pan.
5. Then add the potatoes to the pan and cook them until they are crispy.
6. Place the egg mixture (from Step 1) into the pan and cook it on medium heat. Add the pancetta, asparagus and onions to the egg mixture. Place the tomatoes and cheese on top of the egg and place the pan into an oven until everything is done (approximately 3 minutes). Season and serve.