Pancetta & Peas Frittata
The combination of crispy pancetta, creamy goat cheese, and fresh mint elevates this frittata into a delightful dish that is perfect for any meal of the day. The savory flavors are complemented by the sweetness of the peas, creating a harmonious balance in each bite. Enjoy this flavorful and satisfying frittata with your loved ones for a truly delightful dining experience.
— Constant Cookbook
Ingredients
- 3 oz. pancetta, cut into 1/2-inch pieces
- 1 1/2 Tbs. unsalted butter
- 1 large shallot, minced
- 6 eggs
- 3 Tbs. heavy cream
- 1/2 cup frozen peas, thawed
- 1 Tbs. thinly sliced fresh mint
- 2 oz. goat cheese, crumbled
- Salt and freshly ground pepper, to taste
- Fresh mint sprigs for garnish
Instructions
- 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.
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