Broccoli And Pancetta Frittata
This frittata recipe combines the savory flavors of crispy pancetta, tender broccoli, and creamy white cheddar cheese. The eggs are cooked to perfection, creating a fluffy and satisfying dish that is perfect for any meal. Dig into this delicious frittata for a delightful culinary experience that is sure to please your taste buds.
— Constant Cookbook
Ingredients
- 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
Instructions
- <b>Saut&#233; the pancetta and broccoli</b>
- In a large ovenproof fry pan over medium-high heat, melt the butter. Add the pancetta and saut&#233; until slightly browned, about 5 minutes. Add the broccoli and saut&#233; until crisp-tender, about 4 minutes.
- <b>Cook the eggs</b>
- 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.
- <b>Finish the frittata</b>
- 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, <i>One Pot,</i> by Carrolyn Carre&#241;o (Oxmoor House, 2008).
Yield
Serves 4.
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