Let's take a little stroll to cholesterol lane this time and see how good this frittata is. We are fast becoming a health conscious society but sometimes we need a break. I never digress with the healthy dishes I feed my family but sometimes, we all take a vacation from it, close our eyes and enjoy what verboten food has to offer.
I don't think it needs so much imagination to understand how tasty this dish is. The three ingredients speak for themselves. Oh, and there is also parmigiano reggiano. Need I say more?
Eversince the asparagus season has started, I have been using them in almost all the dishes I am cooking. I love them and I can never wait for the season to begin every year. No complaints from any side of the table so it makes cooking these veggies much more pleasurable.
Roasted Asparagus, Scamorza & Pancetta Frittata
Makes 6 rolls
- 24 - 30 asparagus spears, tough ends taken away
- 6 slices pancetta
- 5 eggs
- 6 slices scamorza affumicata (or any cheese, smoked preferably)
- 5 spoons parmigiano reggiano, grated
- extra virgin olive oil
- Drizzle stove-top griddle or heavy bottom saucepan with extra virgin olive oil. Wipe away excess with a kitchen paper. Sprinkle griddle with salt. When it becomes hot, roast the asparagus (tough ends cut away). Set aside when they turn brown & tender.
- Depending on the size of the asparagus spears, put together between 4 - 5 per roll. Wrap them in one slice of pancetta. Repeat process with the rest.
3. In the same heavy bottom saucepan or griddle, put the pancetta & asparagus rolls without putting any oil. Cook until all sides are brown & crunchy. Set aside.
4. Beat the eggs & parmigiano reggiano in a bowl. Pour a little amount on a lightly oiled crepe skillet or any medium sized saucepan. Make it as thin as you can. Put a slice of scamorza on top then the pancetta & asparagus roll. When the frittata starts to move and is not sticking to the skillet anymore, roll. Repeat until you finish the remaining ingredients.