Broccoli and Pancetta Frittata
Fritattas often include a variety of chopped vegetables and/or meat and cheeses, so they’re a great way to use leftovers you have on hand.
- 2 Tbs. unsalted butter
- 2 oz. pancetta or thick-cut bacon, chopped
- 1 head broccoli, separated into florets
- 12 eggs
- 1/2 tsp. salt
- 1/2 tsp. freshly ground pepper
- 1/2 cup grated white cheddar cheese
Sauté the pancetta and broccoli
In a large ovenproof fry pan over medium-high heat, melt the butter. Add the pancetta and sauté until slightly browned, about 5 minutes. Add the broccoli and sauté until crisp-tender, about 4 minutes.
Cook the eggs
In a bowl, whisk together the eggs, salt and pepper. Spread the broccoli and pancetta evenly in the pan, then pour in the eggs. Reduce the heat to medium-low and cook, without stirring, until the edges begin to set, about 3 minutes. Using a spatula, carefully lift up the edges and let the uncooked eggs flow underneath. Continue to cook, without stirring, until the eggs are almost set on top, 5 to 8 minutes more.
Finish the frittata
While the frittata is cooking, preheat a broiler. Sprinkle the frittata evenly with the cheese. Place the frittata under the broiler. Broil until the top is set and the cheese is melted, about 3 minutes. Cut the frittata into wedges and serve immediately. Serves 4.
Adapted from Williams-Sonoma Food Made Fast Series, One Pot, by Carrolyn Carreño (Oxmoor House, 2008).