Frittata with Pancetta & Potatoes

Frittata with Pancetta & Potatoes
Frittata with Pancetta & Potatoes

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

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

Directions

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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