ASPARAGUS & PANCETTA FRITTATA

ASPARAGUS & PANCETTA FRITTATA image

Yield 2-3 people

Number Of Ingredients 9

5 large eggs
1/2 C whole milk or half and half
1/4 C plus 1 T freshly grate parmigiano Reggiano
1 T Dijon mustard
Kosher salt and freshly ground black pepper
1 T olive oil
1 slice (1/4 inch thick)pancetta (about 2 oz), diced
1 T minced shallot
1/4 lb thin asparagus, trimmed and sliced diagonally into 1-inch pieces

Steps:

Position an oven rack 4-6 inches from the broiler and turn the broiler on high In a medium bowl, whisk together the eggs, milk, 1/4 C of the Parmigiano, the mustard, 1/4 t salt, and about 3 grinds of pepper. Set aside. Heat the oil in an 8-inch nonstick skillet over medium heat. Add the diced pancetta. Cook, stirring constantly, until the pancetta is pale golden, 3-4 minutes. Add the shallot and asparagus and cook, stirring frequently, until the asparagus is crisp-tender, about 3 minutes. Reduce the heat to low and pour the egg mixture into the skillet. Cook, giving the eggs a few stirs in the beginning to distribute the asparagus, until the eggs are well set and slightly puffed around the edges but are still loose in the center, 13-15 minutes Sprinkle the remaining 1 T Parmigiano on top of the frittata. Slide the pan under the broiler and cook until the frittata is puffed, browned and set, 3-4 minutes. Let cool for 5 minutes (just enough time to toss together a salad). Cut into wedges and serve