Pancetta & Peas Frittata

In the deep half of an 8-inch frittata pan over medium heat, cook the pancetta, stirring occasionally, until the fat has rendered and the pancetta is crisp, about 6 minutes. Transfer the pancetta to a paper towel-lined plate. Wipe out the pan with paper towels.

In the deep half of the frittata pan over medium heat, melt 1/2 Tbs. of the butter. Add the shallot and cook, stirring occasionally, until soft and golden brown, about 2 minutes. Transfer to a small bowl.

In a bowl, whisk together the eggs and cream. Stir in the pancetta, shallot, peas, mint and goat cheese, and season with salt and pepper.

In the deep half of the frittata pan over medium heat, melt 1/2 Tbs. of the butter. Add the egg mixture and cook until the eggs are just beginning to set, about 4 minutes, using a rubber spatula to gently lift the cooked edges and allow the uncooked eggs to flow underneath.

Meanwhile, in the shallow half of the frittata pan over medium heat, melt the remaining 1/2 Tbs. butter. Place the shallow pan upside down on top of the deep pan and flip the frittata into the shallow pan. Cook, covered, for 4 minutes. Remove the deep pan and cook until the eggs are completely set, 2 to 3 minutes more.

Gently shake the pan to loosen the frittata and slide it onto a serving plate. Garnish with mint sprigs. Serves 4 to 6.