Frittata with Fennel-Spiced Pork and Asparagus
A savory Italian-style open-faced omelet featuring ground pork seasoned with toasted fennel seeds, tender asparagus, and Parmesan cheese. This versatile dish can be served warm or at room temperature, finished with a drizzle of pesto or herbed oil.
Ingredients
- •2 teaspoons fennel seeds
- •½ pound ground pork
- •3 tablespoons olive oil
- •1½ teaspoons kosher salt
- •¾ teaspoon freshly ground black pepper
- •½ medium onion
- •2 cloves garlic
- •4 ounces asparagus
- •8 large eggs
- •¼ cup grated Parmesan
- •3 tablespoons heavy cream
- •¼ cup beet green pesto
Cooking Instructions
- 1.
Preheat oven to 350°F. Heat a 10" ovenproof skillet over medium-high. Add fennel seeds and toast, stirring constantly, until fragrant, 1 minute. Add pork, 1 tsp. oil, 1/2 tsp. salt, and 1/4 tsp. pepper and cook, breaking up pieces with a wooden spoon or spatula, until browned and cooked through, about 5 minutes more. Scrape pork mixture into a medium bowl.
6 min
- 2.
Heat 1 Tbsp. oil in same skillet over medium. Add onion, 1/4 tsp. salt, and 1/4 tsp. pepper and cook, stirring occasionally, until softened and translucent, about 5 minutes. Add garlic and cook, stirring constantly, until fragrant, 1 minute. Add asparagus and cook, stirring occasionally, until crisp-tender and bright green, 3-5 minutes more. Add vegetable mixture to pork mixture, stir to combine, and let cool slightly. Wipe out skillet and reserve.
11 min
- 3.
Meanwhile, whisk eggs, Parmesan, cream, 3/4 tsp. salt, and 1/4 tsp. pepper in a large bowl. Add pork and vegetable mixture and stir until well combined.
5 min
- 4.
Heat 2 Tbsp. oil in reserved skillet over medium. Add egg mixture and cook, without stirring, until edges have started to set and pull away from pan, about 7 minutes. Transfer frittata to oven and bake until set, 10-12 minutes.
19 min
- 5.
Season with salt and pepper, cut into wedges, and drizzle with leftover beet green pesto, if using, or herbed oil. Serve warm or at room temperature.
5 min