This Asparagus Frittata with Peas and Pancetta, along with some shredded Swiss and cheddar cheese, makes for a light yet filling meal. Brunch is one of my favorite meals, and you can never go wrong with a baked frittata if there are seasonal, springtime veggies like asparagus and peas involved! Fresh Campari tomato slices with sprinkles of flat leaf parsley toppings add freshness and balanced flavors with the rest of the simple ingredients. You want breakfast for dinner? ME TOO! There are so many savory ingredients in this frittata to make for a fantastic evening meal. Even the leftovers (haha, like there will be anything left for your refrigerator) make for a tasty and quick dinner-on-the-fly.
I love the already cubed pancetta that Trader Joe’s offers. Use the whole package or buy it from your local butcher shop and ask them to kindly cube it for you (I’m lazy and love an easy out with this one).
First thing you need to do in preparing this delicious goodness is to cook the pancetta until it is almost fully cooked. If you want to speed this recipe up, add cut asparagus to the pan as the grease from the pancetta starts to build up, instead of roasting them separately.
Wash, chop, and roast the asparagus and garlic on a sheet pan lined with parchment paper or foil. I challenge you not to sneak bites of this before it gets to the frittata pan! Don’t forget the sliced garlic…
Line a 9-inch glass pie plate with the veggies and meat. I used frozen, petite peas for this frittata and there is no need to thaw them.
After you pour the whisked eggs, heavy cream, tarragon, salt and pepper on top of the veggie/meat mixture, then top it with grated cheese and fresh parsley. Bake for about 30 minutes and you have a well-rounded and super fresh tasting brunch, or even dinner!
Asparagus Frittata with Peas and Pancetta
- April 2, 2021
- 40 min
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- 6 eggs
- 4 oz cubed pancetta
- 1/4 cup heavy cream
- 1 cup frozen petite peas
- 1 bunch asparagus spears
- 2 cloves garlic
- 1 T extra virgin olive oil
- 1 T dried or fresh tarragon
- 1 cup shredded Swiss and cheddar cheese
- 1/2 tsp salt
- 1/2 tsp pepper
- Step 1
- Preheat oven to 350 degrees F.
- Step 2
- Cook the pancetta in a cast iron pan over medium low heat. Stir randomly so it doesn’t burn. If you aren’t roasting the asparagus, add it to the pan once the pancetta starts to grease up.
- Step 3
- If roasting the asparagus, wash and chop it into bite-size pieces, toss with olive oil, salt, and pepper, and then place on parchment or foil-lined sheet pan and roast for 12 minutes.
- Step 4
- Meanwhile, pat the grease off of the pancetta and place in the bottom of pie dish with frozen peas. When the asparagus is done roasting, add that to the base as well.
- Step 5
- Whisk eggs, cream, tarragon, with dashes of salt and pepper. Pour on top of veggies and pancetta mixture.
- Step 6
- Top with grated cheese and chopped parsley.
- Step 7
- Bake for 30 minutes, or until edges start to turn slightly brown and the center is fully cooked. It will continue to cook a bit when you remove it from the oven.
- Step 8
- Serve with sliced Campari tomatoes and chopped parsley sprinkled on top.
Song for the Prep: Spring Affair by Donna Summer
Let yourself disco around your kitchen while the frittata bakes! You know you want to.