Frittata with Fennel Spiced Pork and Asparagus
Ingredients
- 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
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