I am not usually a morning egg person. I love a well-prepared egg, but I tend to enjoy them at lunch or dinner rather than first thing in the morning. Having chickens, though, means fresh eggs every day, and there’s nothing better than a freshly laid egg at any hour.

Since returning to Umbria I find myself making vegetable frittatas frequently. They’re an easy way to use up our abundant eggs and any seasonal vegetables on hand. I often enjoy a slice at lunch with a mixed salad, and lately I even find myself craving eggs in the morning. Maybe I’m becoming a morning egg person after all.

Recently an Italian friend gave us a generous bunch of wild asparagus, which was a treat—especially since my own foraging trips had been fruitless. Wild asparagus is magnificent in spring risotto and even better in a frittata like this one.

If you’ve never tried wild asparagus, expect a more intense asparagus flavor than the cultivated variety. For this frittata I added a handful of wild arugula from our garden, some diced pancetta for savory depth, and creamy goat cheese for richness. If you can’t find wild asparagus or arugula, the common varieties work beautifully as well.

Buon Appetito!
Deborah Mele

Wild Asparagus, Arugula, & Goat Cheese Frittata

Yield:
Serves 4

Prep Time:
10 minutes

Cook Time:
20 minutes

A versatile frittata that’s perfect any time of day—breakfast, lunch, or dinner.

Ingredients

• 10 large eggs
• 3/4 cup milk or cream
• 8 spears asparagus, trimmed and cut into 1-inch pieces
• 1/2 cup diced pancetta
• 2 cups chopped arugula
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 3 ounces creamy goat cheese

Instructions

1. Preheat the oven to 400°F (200°C).
2. Bring a pot of salted water to a boil and cook the asparagus until tender, then remove with a slotted spoon and set aside.
3. Heat the olive oil in a heavy oven-proof skillet over medium heat. Add the pancetta and cook until lightly browned. Add the arugula and cook until just wilted.
4. In a bowl, beat the eggs with the milk or cream and season with salt and pepper.
5. Pour the egg mixture into the skillet, then scatter the pancetta, arugula, and asparagus evenly over the top.
6. Break the goat cheese into small pieces with your fingers and sprinkle over the egg mixture.
7. Cook on the stovetop over medium heat until the bottom is set and lightly browned, about 5 minutes.
8. Transfer the skillet to the preheated oven and bake until the eggs are fully set and beginning to brown on top, about 7–8 minutes.
9. Remove from the oven, cut into wedges, and serve immediately.

Did you make this recipe?

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