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Pancetta and Asparagus Frittata

Posted: February 6th, 2012
by seg2

This recipe was made with the Recipe Maker to create a customized frittata with your choice of vegetables, meats, and seasonings.

Serves/Yields: Serves 4 to 6 as a main dish; 8 to 12 as an appetizer

Created Using: Frittata

asparagus crushed red pepper flakes eggs more more

1/4 lb pancetta, cut into 1/4-inch dice and sauteed

1/2 lb. asparagus, steamed and cut into 1-1/2-inch pieces

8 large eggs

1/2 cup whole milk

1 Tbs. all-purpose flour

1 tsp. kosher salt

freshly ground black pepper

1/2 cup grated Parmigiano-Reggiano

1 Tbs. chopped fresh marjoram

3 Tbs. chopped flat-leaf parsley

1 tsp. minced garlic

1/4 to 1/2 tsp. red pepper flakes

2 Tbs. extra-virgin olive oil

Heat the oven to 350 degrees F. Prepare the pancetta and asparagus as directed in the ingredient list. Let them cool slightly before proceeding with the recipe (they can be warm when added to the eggs, but not piping hot).

In a bowl, whisk the eggs with the milk, flour (don't worry if the flour forms small lumps), salt, and several grinds of pepper.

Combine the pancetta, asparagus, Parmigiano, parsley, marjoram, garlic, and pepper flakes with the egg mixture, folding them in gently.

Heat the olive oil in a 10-inch ovenproof anodized aluminum or nonstick skillet over medium heat. When the oil is hot, add the egg mixture, spreading everything evenly. Reduce the heat to low, cover, and cook until the eggs are set about 1 inch in from the sides of the pan, 8 to 12 minutes.

Uncover the pan and transfer the frittata to the oven. Bake until the top is puffed and completely set, 15 to 25 minutes more.

Remove the pan from the oven and run a rubber spatula around the sides of the pan to loosen the frittata. Slip it out of the pan and onto a cutting board. Let the frittata cool for 10 minutes before cutting and serving. Or let it cool completely to room temperature.