Frittata With Shallots & Pancetta
This frittata recipe combines the savory flavors of crispy pancetta, tender shallots, and creamy Gruyère cheese, creating a rich and satisfying dish. Served with a side of refreshing mixed salad greens tossed in lemon juice and olive oil, this frittata is a delightful combination of flavors and textures that is perfect for a brunch gathering or a cozy weeknight meal.
— Constant Cookbook
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
Instructions
- 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.
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