Hmmmm, what to make for dinner?!?!? After shuffling around the fridge, I came up with some asparagus, pancetta, onion and sun-dried tomatoes. Feeling like a contestant on Top Chef (‘Chefs, open your baskets!’), I smiled as I realized that all I needed was the addition of a few eggs and – wallah – frittata for dinner! If you haven’t made this treat for a quick dinner, you must add it to your repertoire! A great way to use leftover almost-anything in the fridge; yummy and nutritious too.
I baked this one as I like the fluffiness of the eggs when I bake them. For a vegetarian version, just leave the pancetta out. Extra veggies in the fridge? Saute them up with the asparagus and toss them in. Extra cheese? Toss it in. Frittatas are so forgiving…and they love extra ingredients. The baked version also makes a great appetizer at parties – just cut into squares; reheat on 325 degrees until heated through and serve. Enjoy!
Asparagus, Pancetta and Sun-dried Tomato Frittata
Ingredients:
3 ounces pancetta, diced
1 medium onion, sliced very thin
About 15 asparagus spears, divided
1/2 cup oil-packed sun-dried tomatoes, diced
8 large eggs (I only use 4 of the yolks)
1/4 cup heavy whipping cream (low fat tip: substitute low or nonfat half-and-half)
1/2 teaspoon salt
Freshly ground black pepper, to taste
3/4 cup grated parmigiano
Extra parmigiano for sprinkling on top
Directions:
1. Preheat oven to 325 degrees F. Spray an 8X8 inch glass or ceramic baking dish with nonstick cooking spray.
2. Select 8 asparagus spears and cut to fit circular pattern shown in photo. Set aside.
3. In a medium skillet over medium-high heat, fry diced pancetta until brown and crispy. Remove pancetta from pan; drain on paper towels. Discard all but 2 tablespoons of fat from the pan.
4. Add sliced onion to the pan and saute until carmelized, about 20 minutes. Stir occasionally.
5. Cut off any tough ends of the asparagus. Cut remaining asparagus spears into 1 inch pieces. Add asparagus and sun-dried tomatoes to onions. Fry until asparagus is tender about 5 minutes. Remove from heat and allow to cool completely (so as not to scramble the eggs when you add.)
6. Whisk eggs, cream, salt and pepper in a large bowl. Add cooled asparagus/onion/tomato mixture. Stir in pancetta, then grated Parmigiano. Stir to blend.
7. Pour mixture into prepared baking dish. Arrange 8 asparagus spears on top in pattern shown in photo.
8. Bake until the frittata is set in the center, about 35-45 minutes. Remove from oven. Sprinkle with additional Parmigiano. Let rest for 10 minutes or so. Slice and serve!! Enjoy!