Asparagus, Kale, & Goat Cheese Frittata

1. 1

   Preheat oven to 400 degrees F.

2. 2

   In a pot of water, cook the asparagus until tender, then remove to a bowl with a slotted spoon.

3. 3

   Cook kale in a 4/6 qt. pot of boiling salted water until wilted, 2 to 3 minutes. Drain in a colander and immediately transfer to a bowl of cold water to stop the cooking. Drain again, squeezing the excess moisture then coarsely chop.

4. 4

   In a heavy oven-proof skillet, heat the oil, then cook the pancetta until lightly browned, then add the kale and cook for 1-2 min.

5. 5

   Beat together the eggs and milk, and season with salt, and pepper.

6. 6

   Pour the egg mixture into the skillet, then scatter the pancetta, kale, and asparagus over the top.

7. 7

   Break up the goat cheese with your fingers and scatter over the egg mixture.

8. 8

   Cook over low-medium heat until the bottom is set and lightly browned, about 5 minutes and then place in the oven.

9. 9

   Cook until the eggs are completely set and beginning to brown, about 7 to 8 minutes.

10. 10

    Cut into wedges and serve immediately.

No additional tips available.