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Chef Aly’s Spring Frittata with Asparagus & Pancetta

Course: Breakfast
Prep Time: 20 minutes
Cook Time: 20 minutes
Servings: 4 people


  • 6 Eggs
  • ¼ cup Half & Half
  • ½ Tsp Kosher Salt
  • ¼ Tsp Black Pepper
  • 1 Tbsp Extra Virgin Olive Oil
  • 2 oz. Pancetta
  • 1 Tbs Leek, diced
  • 6 Asparagus Spears, top halves reserved to top, chop the rest into ½” pieces
  • 2 oz. Goat Cheese (round, not pre-crumbled)
  • 1 Tsp Chives, chopped


  1. Preheat oven to 400º F.
  2. Beat eggs until just combined, don’t over mix. Add half and half, salt and pepper, stir to combine and set aside.
  3. Add about 1 Tbs. extra virgin olive oil to a small skillet. Heat over medium-low. Add the pancetta and cook slowly to render the fat and brown lightly. Once pancetta starts to crisp, remove with a slotted spoon to a separate bowl. Do not wipe out the pan.
  4. In the same skillet, add the diced leeks and chopped asparagus spears, reserving the top pieces to lay on top later. Cook leeks and asparagus for 3-4 minutes.
  5. Spread the veggies evenly on the bottom of the skillet and slowly pour in the egg mixture. Add half of the pancetta, reserve the remaining for garnish.
  6. Allow the eggs to set on the stovetop for about 2 minutes. Turn the heat off and carefully lay the reserved asparagus tops in a pinwheel shape on top. Move the frittata to the oven, on the middle rack so that it doesn’t brown too quickly.
  7. Check on frittata periodically. After about 10 minutes, add a few dollops of goat cheese on top and place back in the oven for about 2 minutes to warm the cheese through.
  8. Sprinkle with reserved pancetta and fresh chives.