Active Time

　　30 minutes

　　Total Time

　　30 minutes

　　Served warm or at room temperature, a frittata makes for an easy yet impressive dinner. If you are following our $68 Dinner Story, buy 1 bunch asparagus and use 3/4 bunch for the Fettuccine with Asparagus, Beet Green Pesto, and Poached Egg and the remaining 1/4 bunch here. This is the perfect opportunity to use up any leftover beet green pesto from the pasta dish as well.

　　

Ingredients

Serves 4–6

　　2 teaspoons fennel seeds

　　1/2 pound ground pork

　　3 tablespoons plus 1 teaspoon olive oil, divided

　　1 1/2 teaspoons kosher salt, divided, plus more

　　3/4 teaspoon freshly ground black pepper, divided, plus more

　　1/2 medium onion, thinly sliced

　　2 garlic cloves, finely chopped

　　4 ounces asparagus (about 4 medium spears), trimmed and cut diagonally into 1-inch pieces

　　8 large eggs

　　1/4 cup grated Parmesan

　　3 tablespoons heavy cream

　　1/4 cup beet green pesto (see headnote) or 1 tablespoon finely chopped herbs plus 2 tablespoons olive oil

　　

Step 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.

　　

Step 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.

　　

Step 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.

　　

Step 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.

　　

Step 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.