Frittata with Pancetta and Potatoes
Photo: Minh & Wass/Stockfood
You can’t beat a frittata for an energizing breakfast—delicious warm or at room temperature. Jump-start your morning by whipping up the one shown here, or click here for four savory variations.
ingredients: Add all to shopping list
1 Tbsp olive oil
1 cup coarsely chopped pancetta
1/2 onion, chopped
4 small red potatoes, diced
1 tsp minced garlic
6 eggs
3 Tbsp milk
1/2 tsp salt
1/4 tsp black pepper
1/2 cup grated Swiss cheese
1 Tbsp chopped fresh chives
1 cup coarsely chopped pancetta
1/2 onion, chopped
4 small red potatoes, diced
1 tsp minced garlic
6 eggs
3 Tbsp milk
1/2 tsp salt
1/4 tsp black pepper
1/2 cup grated Swiss cheese
1 Tbsp chopped fresh chives
directions:
1. Preheat oven to 400ºF.
2. In a large nonstick, ovenproof skillet, heat oil over medium until it shimmers. Add pancetta. Sauté for 6 minutes or until crisp and browned. Drain on paper towels.
3. Add onion and potatoes to skillet and cook for 8 minutes or until softened. Add garlic and cook for 1 minute more.
4. Whisk eggs, milk, salt, and pepper. Stir in cheese and chives. Pour eggs into skillet and stir in pancetta. Cook over medium for 3 to 5 minutes, shaking pan occasionally and lifting edges of frittata with a spatula so uncooked egg runs underneath. Remove from heat when eggs are halfway set.
5. Transfer skillet to oven. Bake for 8 to 10 minutes or until frittata is puffed and golden. Let sit for 5 minutes. Cut into wedges.
KITCHEN COUNTER:
Serves 4. Per Serving: 360 calories, 32g carbs, 22g protein, 16g fat, 305mg cholesterol, 840mg sodium, 3g fiber
