Frittata with Shallots & Pancetta
Frittata with Shallots & Pancetta is rated
out of
5 by
1.
Prep Time:
25 minutes
Cook Time:
30 minutes
Servings:
10
Our frittata is enhanced with thinly sliced shallots and bits of pancetta, an unsmoked Italian bacon that is often rubbed with spices and then cured for at least 2 months. Gruyère cheese adds richness to this egg dish, which is perfect for brunch or even a light supper.
Ingredients:
- 8 oz. pancetta, diced
- 6 oz. shallots, peeled and thinly sliced
- 12 eggs
- 1/4 tsp. kosher salt
- Freshly ground pepper, to taste
- 4 oz. Gruyère cheese, grated
- 2 Tbs. minced fresh flat-leaf parsley
- 1 Tbs. olive oil, plus more for drizzling
- 8 oz. mixed salad greens
- 1 to 2 Tbs. fresh lemon juice
Directions:
In a fry pan over medium-high heat, cook the pancetta until crisp, 5 to 7 minutes. Using a slotted spoon, transfer the pancetta to a paper towellined plate. Pour off all but 1 Tbs. of the fat from the pan and return the pan to medium heat. Add the shallots and cook until tender but not browned, 5 to 7 minutes. Remove the pan from the heat.
In a large bowl, whisk together the eggs, salt, pepper, cheese and parsley. Stir in the pancetta and shallots.
In the deep half of a frittata pan over medium-low heat, warm the 1 Tbs. olive oil. Add the egg mixture and cook until the eggs begin to set, 8 to 10 minutes, stirring occasionally with a rubber spatula during the first 2 minutes of cooking.
Place the shallow pan upside down on top of the deep pan and flip the frittata into the shallow pan. Cook, covered, until the eggs are completely set, 7 to 10 minutes. Gently shake the pan to loosen the frittata and slide it onto a serving plate. Let stand for 10 minutes before slicing.
In a bowl, toss the salad greens with the lemon juice and a drizzle of olive oil. Cut the frittata into slices and serve the salad alongside. Serves 8 to 10.
In a large bowl, whisk together the eggs, salt, pepper, cheese and parsley. Stir in the pancetta and shallots.
In the deep half of a frittata pan over medium-low heat, warm the 1 Tbs. olive oil. Add the egg mixture and cook until the eggs begin to set, 8 to 10 minutes, stirring occasionally with a rubber spatula during the first 2 minutes of cooking.
Place the shallow pan upside down on top of the deep pan and flip the frittata into the shallow pan. Cook, covered, until the eggs are completely set, 7 to 10 minutes. Gently shake the pan to loosen the frittata and slide it onto a serving plate. Let stand for 10 minutes before slicing.
In a bowl, toss the salad greens with the lemon juice and a drizzle of olive oil. Cut the frittata into slices and serve the salad alongside. Serves 8 to 10.
Williams-Sonoma Kitchen.
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$150
Rated 5 out of
5
by
danya from
Indulgent weekend brunch
This frittata is one of our favorites. The sauteed shallots and pancetta are a delicious, indulgent combo, and the gruyere is the perfect complement. We typically eat it with a simple arugula salad (arugula tossed w/ salt, pepper, olive oil and lemon juice) and an english muffin. Using the W-S frittata pan makes it so much easier to prepare than a regular fry pan. Enjoy!
Date published: 2013-01-19