Preheat oven to 350°F. Heat pancetta in an 8-inch oven-safe skillet over medium heat until crispy. Remove pancetta bits and reserve grease. Add asparagus, leeks and mushrooms; saute for 3 to 5 minutes. Remove vegetables and set aside. Add olive oil and heat skillet over medium heat. Whisk eggs, half and half, arrowroot, Beau Monde, crushed red and white pepper in a bowl; stir in cheese. Pour into hot skillet; spread evenly and top with pancetta and vegetables. If desired, reserve a few vegetables to garnish the frittata. Reduce heat to low and cover. Cook 10 minutes or until eggs are set about 1 inch from sides of the skillet. Bake uncovered for 15 to 20 minutes. The top should be puffed and center set. Loosen the sides of the frittata before slipping onto serving platter. Cool 10 minutes before serving. Tip: Frittata can be made ahead and refrigerated. Bring to room temperature before serving. Variation: If pancetta is not readily available, thick sliced bacon can easily be substituted.
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