top of page
  • Writer's pictureelham hazfi

Wild asparagus frittata with pancetta

Wild asparagus has been in the market lately and I liked the texture and taste of it. It has softer and sweeter taste compare to asparagus.


  • 3 Tbsp olive oil

  • 1 onion finely sliced

  • 1/8 tsp baking sofa

  • 5 eggs

  • 1/2 cup of pancetta

  • 1 Tbsp finely chopped parsley or cilantro

  • 1 tsp whole grain mustard

  • Salt and pepper

  • 15 - 20 wild asparagus stems trimmed


  1. In a pan heat 1 Tbsp oil and add onions. Cook until onions get soft and golden.

  2. In a bowl add all ingredients except the asparagus and mix.

  3. Add the onions to the mix and stir.

  4. In a frying pan heat the rest of oil and pour the frittata mix in it. Use a fork to flatten the mix.

  5. Lay the asparagus spears across the top.

  6. Cover the pan and let the egg set and the edges get brown.

  7. Remove the pan from heat and put it in the oven and broil at 400F to get a crispy golden top.

1 view0 comments

Recent Posts

See All


Couldn’t Load Comments
It looks like there was a technical problem. Try reconnecting or refreshing the page.
Post: Blog2_Post
bottom of page