Pancetta, Spinach & Parmesan Frittata {Meat Month}

Pancetta, Spinach & Parmesan Frittata {Meat Month}

I love pancetta. The Italian version of bacon, it's super crispy and crunchy when cooked. I love frying diced pancetta and adding it to pizza, eggs, or whatever else I can think of. I often find myself just standing at the kitchen counter eating it by the handful! 

Frittatas are a great weekend breakfast. They are very easy to make and you can customize them with just about any filler you'd like. They aren't just for breakfast either! Fix a garden salad with your frittata and you have the perfect light dinner.

I'd bought some diced pancetta from the market a week or so ago and decided to throw together a frittata for the family. Combined with spinach and Parmesan  it was quite delicious! And there were a couple pieces leftover so I'll have breakfast or lunch another day this week as well.

Pancetta, Spinach & Parmesan Frittata
Recipe written by The Chef Next Door
Makes 4-6 servings

8 large eggs

Salt and freshly ground pepper
1/2 cup grated parmesan
4 oz. diced pancetta
1/2 cup packed baby spinach

In a large bowl whisk together the eggs, a dash of salt and pepper, and the Parmesan cheese; set aside.

Turn the broiler on high to get it warmed up.  In an ovenproof non-stick or cast iron skillet, heat a tablespoon of oil over medium heat. Add the pancetta and cook, stirring frequently, until it starts to get crispy, about 5 minutes. Add the spinach and cook for 1 to 2 minutes more.

Pour the egg mixture into the skillet and stir gently. Let the eggs cook, undisturbed, until almost set, about 5 minutes. Put the skillet under the broiler for a few minutes, until the eggs have set completely. Be sure to watch it carefully so it doesn't burn.

Remove from the oven and let the frittata cool for a few minutes before slicing and serving.

Bon Appetit!

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