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14 May 2011

Roasted Asparagus, Scamorza & Pancetta Frittata

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 cheese (or any cheese, smoked preferably)
  • 5 tablespoons Parmigiano Reggiano, grated
  • extra virgin olive oil 
  1. Drizzle the stove-top griddle or heavy bottom saucepan with extra virgin olive oil.  Wipe away the excess with a kitchen paper.  Sprinkle the griddle with salt.  When it becomes hot, roast the asparagus until they are cooked through.  Set aside when they turn brown & tender.
  2. Depending on the size of the asparagus spears, put together between 4 - 5 per roll.  Wrap them in one slice of pancetta.   Repeat the 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.


    1. I have found your blog thanks foodgawker and I can say that I love it ;))))) Great recipes and lovely pictures!! I'll surely come back as soon as possible to visit you again :))) Have a nice day, Erika from Italy

    2. Erika, after all the effort in putting up each recipe, kind words like yours make a lot of difference. Sono molto contenta che ti e' piaciuto il mio blog. Spero che torni presto. Grazie mille!

    3. What an amazing idea! I like roasted asparagus wrapped in pancetta but to then wrap it in smoked cheese and and omelette sounds great!

    4. Awesome meal, and yes, it's good to take a break and just enjoy the meal, I just keep my hypertension meds on standby. Fantastic photos!

      1. Eating healthy is good for us but the really tasty ones are always "best avoided". This is one of my favorite blending of tastes. Thanks!


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