Asparagus and Pancetta Frittata

Method

1. Cut the pancetta into thin strips.
2. Finely chop the shallot.
3. In a pan, heat a drizzle of olive oil and sauté the shallot over low heat until translucent.
4. Add the pancetta and cook for about 1–2 minutes on low heat.
5. Clean the asparagus: remove the tough bottom part of the stems and cut into cubes.
6. Add the asparagus to the pan, season with pepper, cover, and cook over very low heat for about 5 minutes.
7. In a bowl, lightly beat the eggs with grated Parmesan, chopped parsley, a pinch of salt (if not using cured meat), and pepper.
8. Add the hot asparagus and pancetta mixture to the egg mixture and stir.
9. In a non-stick pan, heat a drizzle of olive oil. Pour the egg mixture in gradually using a large spoon, spreading evenly.
10. Cover and cook over very low heat until the surface sets. Using a lid, flip the frittata and cook the other side for 2–3 minutes. Let rest 30–40 seconds before serving.