Instructions

1. In a large pot, fill with water and bring to boil
2. Blanch Asparagus for about 3 minutes
3. Dice Asparagus and set aside
4. In a medium frying pan sauté Pancetta for about 2 minutes over medium heat and set aside
5. In a small bowl add Eggs, Salt, Pepper and whisk together
6. Add the Asparagus, Tomatoes, Chives, Salt, and Pepper to the frying pan with the Pancetta, sauté on medium heat for about 1 minute
7. Add Eggs to frying pan and cook over medium heat until the Eggs start to set (about 3-4 minutes)
8. With a large plate or lid, cover the frying pan and carefully flip it onto the plate, then carefully slide the frittata back into the pan to cook the other side for about 3 more minutes
9. Serve warm or room temperature
10. Enjoy!