- 2 teaspoons fennel seeds
- 1/2 pound ground pork
- 3 tablespoons plus 1 teaspoon olive oil, divided
- 1 1/2 teaspoons kosher salt, divided, plus more
- 3/4 teaspoon freshly ground black pepper, divided, plus more
- 1/2 medium onion, thinly sliced
- 2 garlic cloves, finely chopped
- 4 ounces asparagus (about 4 medium spears), trimmed and cut diagonally into 1-inch pieces
- 8 large eggs
- 1/4 cup grated Parmesan
- 3 tablespoons heavy cream
- 1/4 cup beet green pesto (see headnote) or 1 tablespoon finely chopped herbs plus 2 tablespoons olive oil
- Preheat oven to 350°F. Heat a 10″ ovenproof skillet over medium-high. Add fennel seeds and toast, stirring constantly, until fragrant, 1 minute. Add pork, 1 tsp. oil, 1/2 tsp. salt, and 1/4 tsp. 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 Tbsp. oil in same skillet over medium. Add onion, 1/4 tsp. salt, and 1/4 tsp. 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 tsp. salt, and 1/4 tsp. pepper in a large bowl. Add pork and vegetable mixture and stir until well combined.
- Heat 2 Tbsp. 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.