Asparagus-Rice Fritatta

• 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

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

eggs, water, cheese, tarragon, pancetta, olive oil, thin asparagus

Taken from www.delish.com/recipefinder/asparagus-rice-fritatta-recipe-rbk0610 (may not work)