Asparagus and Pancetta Frittata

Author: Sarah Bates | The Chef Next Door

Serves 6 



1/2 cup milk

Tablespoon freshly chopped parsley

1/4 teaspoon black pepper

5 ounces diced pancetta

fresh Michigan asparagus spears, trimmed and cut into 1-inch pieces

1/2 cup shredded Cabot Seriously Sharp Cheddar Cheese

Preheat the broiler. In a bowl, whisk together the eggs, milk, parsley, and pepper until well combined. Set aside.

Add the pancetta to a large ovenproof skillet and cook over medium heat for 5 minutes. Add the asparagus and continue cooking for another 5 minutes, until the asparagus is crisp-tender. 

Slowly pour the egg mixture over the asparagus mixture in the skillet. Turn the heat down to medium-low and cook, running a rubber spatula around edges of the skillet, lifting the egg mixture so the uncooked portion gets to the bottom of the pan. Continue cooking and lifting edges until the egg mixture is just about set. The surface will be a little wet. 

Place the skillet under the broiler, 4 inches or so from the heat, and broil for 1 to 2 minutes or until the top is set. Sprinkle with the shredded cheese and additional chopped parsley, if desired. Serve warm or at room temperature.

Bon Appétit!