Frittata With Pancetta And Mint

Frittata With Pancetta And Mint
Frittata With Pancetta And Mint

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Ingredients

  • 1 1/2

    tablespoons olive oil

  • 6

    ounces pancetta or bacon cut 1/4" pieces

  • 1 1/2

    cups chopped red onion

  • 12

    large eggs

  • 1/4

    cup cold water

  • 3/4

    teaspoon salt

  • 1/8

    teaspoon freshly-ground black pepper

  • 1/2

    cup chopped fresh mint plus

  • 2

    tablespoons chopped fresh mint

Directions

Heat olive oil in large nonstick broiler-proof skillet over medium heat. Add pancetta and onion and sauté until onion is soft, about 10 minutes. Preheat broiler. Whisk eggs, 1/4 cup water, salt, and pepper in medium bowl to blend. Pour eggs into skillet with onion and pancetta. Stir 1 minute. Add 1/2 cup chopped mint; stir 30 seconds. Reduce heat to low and cook without stirring until almost set, about 10 minutes. Broil frittata just until firm, about 1 minute. Using spatula as aid, transfer frittata to serving platter. Sprinkle with remaining 2 tablespoons chopped mint. Cut frittata into wedges and serve. This recipe yields 6 servings. Pancetta, Italian bacon cured in salt, is available at Italian markets and in the deli case at many supermarkets.

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