Sunday, April 4, 2010

Asparagus & Pancetta Oven Frittata

1 T Butter
1 T Olive Oil
1 4 oz Pkg Cubed Pancetta
1 Large Onion Chopped
2 t Herbs d Provence
1 Lb Pencil Thin Asparagus, Trimmed & Cut in 1 inch pieces(frozen ok)
12 Large Eggs
1/2 C Milk
1/2 C Parmesan Cheese
1/2 t Salt
1/2 t Pepper

Preheat oven to 350 degrees.

Heat butter and oil in a large saute pan over medium high heat, add pancetta and cook stirring for 5-6 minutes. Add onions and herbs d provence and saute until onions are translucent. Add asparagus and saute 4-5 minutes. Salt & Pepper to taste. Remove from heat and set aside. Beat eggs, milk, salt & pepper. Place asparagus mixture in a Pam sprayed oven proof saute pan or baking dish. Pour egg mixture over, sprinkle with parmesan and bake for 45-40 minutes or until done through.

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