Asparagus & Pancetta Frittata

Asparagus & Pancetta Frittata
Photo by Scott Phillips


  • 1 Tbs. Dijon mustard
  • 1 Tbs. minced shallot
  • 5 large eggs
  • 1 slice (¼ inch thick) pancetta (about 2 oz.), diced
  • ¼ cup plus 1 Tbs. freshly grated Parmigiano Reggiano
  • 1 Tbs. olive oil
  • ¼ lb. thin asparagus, trimmed and sliced into 1-inch pieces on the diagonal
  • + 2 more ingredients
    • ½ cup whole milk or half-and-half
    • Kosher salt and freshly ground black pepper

Position an oven rack 4 to 6 inches from the broiler and heat the broiler on high. In a medium bowl, whisk together the eggs, milk, 1/4 cup of the Parmigiano, the mustard, 1/4 tsp. salt, and about 3 grinds of pepper. Set aside. Heat the oil in an 8-inch nonstick skillet over medium heat. Add th...

View full recipe at Fine Cooking


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