Asparagus-Rice Frittata With Tahini Sauce

Fresh tarragon, asiago cheese, and pancetta make this asparagus-rice frittata with tahini sauce something special.

Have This!

• 8 large eggs
• 2 tbsp. water
• 1 1/2 c. shredded Asiago cheese
• 1 tbsp. chopped fresh tarragon
• 4 oz. pancetta
• 1 tbsp. olive oil
• 1/2 lb. thin asparagus
• Tahini sauce for serving

Do This!

• In a medium bowl, whisk eggs with water until combined, then stir in cheese and tarragon; set aside.
• In a 12-inch ovenproof skillet, cook pancetta in oil over medium heat 4 minutes, or until fat has rendered from pancetta; add asparagus and sauté 4 minutes or until crisp-tender. Stir in 2 cups cooked rice and cook, stirring, for 1 more minute.
• Pour in egg mixture and stir to combine; spread into an even layer. Cover skillet with a lid, reduce heat to medium-low and cook 5 minutes. (Meanwhile, heat the broiler.)
• Uncover skillet and place under broiler until frittata is set and the top is golden brown, about 3 minutes.
• Loosen edges of frittata with a spatula; slide onto a cutting board. Cut into 8 wedges; serve with your favorite pasta sauce, if desired.
• Serve with tahini sauce