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Frittata with Pancetta & Potatoes

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Ingredients

  • 1 T olive oil
  • 1 cup coarsely chopped pancetta
  • 1/2 onion, chopped
  • 4 small red potatoes, diced
  • 1 t minced garlic
  • 6 eggs
  • 3 T milk
  • 1/2 t salt
  • 1/4 t black pepper
  • Swiss cheese
  • 1 T chopped fresh chive

Details

Preparation

Step 1

Preheat oven to 400 degrees.

In a large non-stick, ovenproof skillet, heat oil over medium untilit shimmers. Add pancetta. Saute for 6 minutes or until crisp and browned. Drain on paper towels.

Add onion and potatoes to skillet and cook for 8 minutes or until softened. Add garlic and cook for 1 minute more.

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.

Transer skillet to oven. Bake for 8 to 10 minutes or until frittata is puffed and golden. Let sit for 5 minutes. Cut into wedges.

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Skinny potato salad Greenbrier’s Potatoes-Donna Jones