4 oz. diced pancetta
½ tsp. salt
¼ cup half and half
5 oz. goat cheese
1 medium sweet onion, thinly sliced
1 bunch Farm Direct Supply asparagus, trimmed and cut into 1” pieces
1 Tbsp. extra virgin olive oil
1 (10 oz.) can roasted red peppers, drained and cut into 1” pieces
1 tsp. fresh thyme leaves (about 2-3 sprigs), for garnish
Preheat the oven to 350°F and make sure the rack is in the middle of the oven.
Heat a cast iron skillet to medium and cook/render pancetta until brown and crispy, about 10 minutes, stirring occasionally.
While pancetta is cooking, break eggs and whisk in a bowl. Add salt, half and half, and goat cheese to combine. Set aside.
Take the pancetta out of the skillet and set aside, leaving any grease in the pan.
Add onions to the pan, tossing to coat, then don’t stir for several minutes until the bottom of the onions start to brown. Only toss every few minutes until onions are soft, dark brown, and caramelized, about 10–15 minutes. Remove from the skillet and set aside.
Turn heat up to medium-high and add asparagus. Cook on one side for 1–2 minutes until the skins blister, then flip and let cook for another minute.
Turn the skillet back down to medium and add extra virgin olive oil to the pan, making sure to coat the bottom. Add roasted red peppers, caramelized onions, pancetta, and egg mixture. Quickly and gently mix to combine all ingredients and let cook undisturbed for 1–2 minutes until the edges of the egg mixture are lightly browned.
Carefully place in the oven and let cook for 30–35 minutes until the center is set.
Remove from the oven, garnish with thyme, and serve immediately.