Most of us know a frittata made with potatoes but this recipe is a great spin on that thought. I used asparagus because it’s what I had for fresh vegetables at the moment but you could use something else easily. This could be a great supper or you can make this as an appetizer for your next gathering. Either way, it’s delish!! Enjoy!!! For comments/questions please email email@example.com
Asparagus Rice Frittata
2 cups egg beaters
1 1/2 cup shredded low fat sharp white cheddar cheese,or Asiago cheese or a combination of both
1 tablespoon chopped fresh tarragon
4 oz pancetta diced
1 tablespoon olive oil
1/2 lb. thin asparagus cleaned and chopped into 1 in. pieces
2 cups cooked white rice
In a medium bowl, whisk the egg beaters with cheese and tarragon, set this mixture aside.
In a 12 inch ovenproof skillet, cook the pancetta in the olive oil over medium heat for about 4 minutes or until all the oil from the pancetta is rendered out. Add the asparagus piece and saute for 4 more minutes or until the asparagus is crisp tender.
Stir in the rice and cook stirring for 1 more minutes. Remove from the heat and pour in the egg mixture and stir to combine. Spread the mixture into an even layer in your pan. Cover your skillet with a lid and reduce the heat to medium low and cook for about 5 more minutes. Uncover the skillet and place the pan in the oven under the boiler until the frittata is set and the top is golden brown – about 3 minutes.
Once removed from the oven, loosen the edges of the frittata with a spatula and slice the whole pie onto a cutting board. Let rest for about 5 minutes before you slice into wedges.