FRITTATA WITH POTATOES, PANCETTA AND GRUYERE
Inspired by a variety of recipes. Like most frittatas, this is refrigerator velcro, and I had a bunch of stuff I wanted to use up. Make sure your potatoes aren't too big; you want the volume of onion-and-potato to be about the same as the volume of egg.
Provided by DrGaellon
Categories Breakfast
Time 45m
Yield 2-4 serving(s)
Number Of Ingredients 14
Steps:
- Heat oil in 12" non-stick skillet until shimmering. Add pancetta and cook over medium heat until browned on edges, 6-8 minutes. Remove to a bowl with a slotted spoon and set aside.
- Add onion and potato to fat in skillet and cook until tender, 8-10 minutes. Add garlic and cook until fragrant, about 1 minute.
- Beat eggs and half-and-half. Stir in Gruyere, thyme, salt and pepper.
- Return pancetta to skillet, along with eggs. Stir well. Occasionally pull eggs away from edge of pan and tilt to allow any liquid egg to run under.
- When eggs are about half-set, sprinkle with Parmesan and place into a preheated 400F oven. Eggs are done when puffed and golden, about 10 minutes. Garnish with sour cream and chives.
Nutrition Facts : Calories 649.4, Fat 39, SaturatedFat 17.1, Cholesterol 495.1, Sodium 676.8, Carbohydrate 35.8, Fiber 3.8, Sugar 5.2, Protein 38.5
FRITTATA WITH PANCETTA AND POTATOES
Preheat oven to 400ºF. In a large nonstick, ovenproof skillet, heat oil over medium until it shimmers. Add pancetta. Sauté for 6 minutes or until crisp and
Provided by Parade
Time 20m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat oven to 400ºF. In a large nonstick, ovenproof skillet, heat oil over medium until it shimmers. Add pancetta. Sauté for 6 minutes or until crisp and browned. Drain on paper towels. Add onion and potatoes to skillet and cook for 8 minutes or until softened. Add garlic and cook for 1 minute more. Whisk eggs, milk, salt, and pepper. Stir in cheese and chives. Pour eggs into skillet and stir in pancetta. Cook over medium for 3 to 5 minutes, shaking pan occasionally and lifting edges of frittata with a spatula so uncooked egg runs underneath. Remove from heat when eggs are halfway set. Transfer skillet to oven. Bake for 8 to 10 minutes or until frittata is puffed and golden. Let sit for 5 minutes. Cut into wedges. Kitchen Counter Per Serving: 360 calories, 32g carbs, 22g protein, 16g fat, 305mg cholesterol, 840mg sodium, 3g fiber
Nutrition Facts :
COUNTRY POTATO, PEA, AND PANCETTA FRITTATA
Steps:
- In a medium nonstick pan with an oven proof handle, heat olive oil until hot, but not smoking, add the potatoes, pancetta, and garlic and "fry" until golden on all sides. Add peas.
- In a small bowl, whisk the egg whites with the whole eggs. Add the eggs, season with salt and pepper and cook over medium low heat, occasionally sliding a spatula around the edges of the pan to loosen the frittata as it cooks. Cook until just set. Sprinkle with cheese and place under the broiler until the top is golden brown, about 1 to 2 minutes.
Nutrition Facts : Calories 210 calorie, Fat 9.3 grams, SaturatedFat 3 grams, Carbohydrate 19 grams, Fiber 2 grams, Protein 14 grams
FRITTATA WITH POTATO AND PANCETTA
Provided by Giada De Laurentiis
Time 35m
Yield 6
Number Of Ingredients 11
Steps:
- In a 9-1/2-inch-diameter nonstick ovenproof skillet, heat the oil over a medium flame. Add the onion and saute until translucent, about 4 minutes. Add the potato, garlic, salt, and pepper, and saute over medium-low heat until the potato is tender and golden, about 15 minutes.
- Preheat the broiler. In a medium bowl, whisk the eggs, cream, Parmesan cheese, pancetta, and basil to blend. Stir the egg mixture into the potato mixture in the skillet. Cover and cook over medium-low heat until the egg mixture is almost set but the top is still runny, about 2 minutes. Place the skillet under the broiler and broil until the top is set and golden brown, about 4 minutes. Using a rubber spatula, loosen the frittata from the skillet and slide it onto a plate. Cut the frittata into wedges and serve.
Nutrition Facts : ServingSize 6
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