Frittata With Fennel-Spiced Pork And Asparagus

Name: Frittata With Fennel-Spiced Pork And Asparagus
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
["Preheat oven to 350u00b0F. 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.", "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.", "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.", "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.", "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."]

817

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 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, and more.

Yes, Frittata With Fennel-Spiced Pork And Asparagus falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!