Ingredients for Frittata with Fennel-Spiced Pork and Asparagus

• 2 teaspoons fennel seeds

• 230g pork mince

• 45ml plus 1 teaspoon olive oil, divided

• 1 1/2 teaspoons kosher salt, divided, plus more

• 3/4 teaspoons freshly ground black pepper, divided, plus more

• 1/2 medium onion, thinly sliced

• 2 garlic cloves, finely chopped

• 110g asparagus (about 4 medium spears), trimmed and cut diagonally into 1-inch pieces

• 8 large eggs

• 60ml grated Parmesan

• 45ml double cream

• 60ml beet green pesto (see headnote) or 1 tablespoon finely chopped herbs plus 2 tablespoons olive oil

Preheat oven to 177°C. Heat a 10" ovenproof skillet over medium-high. Add fennel seeds and toast, stirring constantly, until fragrant, 1 minute. Add pork, 1 teaspoon oil, 1/2 teaspoons salt, and 1/4 teaspoons pepper and cook, breaking up pieces with a wooden spoon or spatula, until browned and cooked through, about 5 minutes more. Scrape pork mixture into a medium bowl.

Heat 1 tablespoon oil in same skillet over medium. Add onion, 1/4 teaspoons salt, and 1/4 teaspoons pepper and cook, stirring occasionally, until softened and translucent, about 5 minutes. Add garlic and cook, stirring constantly, until fragrant, 1 minute. Add asparagus and cook, stirring occasionally, until crisp-tender and bright green, 3–5 minutes more. Add vegetable mixture to pork mixture, stir to combine, and let cool slightly. Wipe out skillet and reserve.

Meanwhile, whisk eggs, Parmesan, cream, 3/4 teaspoons salt, and 1/4 teaspoons pepper in a large bowl. Add pork and vegetable mixture and stir until well combined.

Heat 2 tablespoons oil in reserved skillet over medium. Add egg mixture and cook, without stirring, until edges have started to set and pull away from pan, about 7 minutes. Transfer frittata to oven and bake until set, 10–12 minutes.

Season with salt and pepper, cut into wedges, and drizzle with leftover beet green pesto, if using, or herbed oil. Serve warm or at room temperature.

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