Asparagus and Bacon Frittata

Frittata di Asparagi e Pancetta

This frittata is a perfect meal because it’s healthy, nutritious, and tasty. It has a bit of everything—protein, carbohydrates, and vegetables.

Preparation time: about 30 minutes
Cooking time: about 15–20 minutes

Class: economy-healthy

Serves: 3–4

Ingredients:
1 tbsp. extra virgin olive oil
½ onion, peeled and finely chopped
½ lb. (220 g) asparagus, chopped
1 cup (250 ml) water
Salt (about ¾ tsp. total)
¼ lb. (110 g) bacon, diced
6 eggs
7 tbsp. grated Parmigiano Reggiano (or Grana Padano) cheese
Vegetable oil (just enough to generously oil the skillet)

Method:

1. Sauté the onions in the extra virgin olive oil. Add the asparagus, water, and a pinch of salt. Cover and cook until the asparagus is tender. Then, add bacon and cook together for another 5–6 minutes (make sure the water has evaporated). Set aside.
2. In a bowl, lightly beat the eggs with cheese and ½ tsp. of salt. Add the onions, bacon, and asparagus mixture. Mix well.
3. Heat a large, nonstick, oiled skillet[1] and pour in the egg mixture. Shake the pan gently or use a spatula to distribute it evenly over the surface. Cover and cook the frittata on low heat for a few minutes until the bottom is light golden-brown[2] and the top has started to firm up. Then flip onto a large lid and slide back into the pan to cook the other side.
4. Slide onto a serving plate and serve warm or at room temperature with toasted bread.[3]

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[1] Some people find it easier to use a smaller skillet to make 2–3 frittatas instead of 1 large one.

[2] You can check by lifting the edge of the frittata with a fork.

[3] You may need to season with salt.