Spinach and Pancetta Frittata

By á-70

Ingredients

• 6 extra-large eggs
• 1 tablespoon extra virgin olive oil
• 4 ounces pancetta cubes or smoked bacon, cut into strips
• 4 scallions, chopped
• 1 garlic clove, peeled and finely chopped
• 1-1/2 cups baby spinach
• Sea salt and freshly ground black pepper to taste

Details

Adapted from Savoryingtimeinthekitchen.com

Preparation

Step 1

12-inch heavy skillet (based on bottom measurement) – I used a cast iron skillet.

Preheat your oven to Broil.

Break the eggs into a bowl and beat briefly with a fork. Season with salt and pepper to taste.

Heat 1 tablespoon of oil in the skillet. Add the pancetta or bacon and cook over medium heat for 3-4 minutes, until they start to brown.

Add the scallions, garlic, and spinach and stir-fry for 3-4 minutes or until the spinach has wilted and the onions have softened.

Pour the egg mixture into the skillet and quickly mix into the other ingredients. Stop stirring. Reduce the heat to low and cook for 8-10 minutes, or until the top has almost set. Slide the pan under the preheated broiler to finish cooking the top. When the top is puffed, it is done.

Serve hot or cold, cut into wedges.