Frittata with Fennel-Spiced Pork and Asparagus

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. 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. 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. 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. 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. 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