Best Vegetable Frittata With Pancetta Recipes

Potato Pancetta Frittata image

Provided by Ina Garten

Time 1h55m

Yield 8 servings

Number Of Ingredients 13

2 ounces pancetta, medium diced
1 tablespoon olive oil
7 tablespoons unsalted butter, divided
2 cups Yukon Gold potatoes, 1/2-inch-diced (4 potatoes)
8 extra-large eggs
15 ounces ricotta cheese
3/4 pound Gruyere cheese, grated
1/2 cup whole milk
1/3 cup all-purpose flour
3/4 teaspoon baking powder
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
6 fresh basil leaves, julienned

Steps:

Preheat the oven to 350 degrees F.
In a medium (10-inch) oven-proof omelet pan over medium-low heat, cook the pancetta in the olive oil for 5 to 10 minutes, until browned. Remove the pancetta from the pan with a slotted spoon and set aside.
Melt 2 tablespoons of the butter in the pan (don't wipe it out). Add the potatoes and fry them for 6 to 8 minutes, until cooked through and lightly browned, turning occasionally. Melt the remaining 5 tablespoons of butter in a small dish in the microwave.
Meanwhile, whisk the eggs in a large bowl, then stir in the ricotta, Gruyere, melted butter, and milk. Combine the flour, baking powder, salt and pepper and stir into the egg mixture. Add the basil.
Put the pancetta back into the pan with the potatoes and pour in the egg mixture. Place the pan in the center of the oven and bake for 50-55 minutes, until the frittata is browned and puffed and a knife inserted in the middle comes out clean. Serve hot.

Vegetable Frittata with Asiago Cheese image

Yield Serves 4

Number Of Ingredients 12

1 1/2 teaspoons olive oil
1 medium-size red onion, chopped
1 red bell pepper, coarsely chopped
1 medium zucchini, chopped
2 cups (packed) spinach leaves, torn into 1-inch pieces
3 large eggs
6 large egg whites
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 ounce shaved Asiago cheese
1 cup chopped tomatoes
1 tablespoon chopped fresh basil

Steps:

Preheat broiler. Heat olive oil in 10-inch-diameter nonstick skillet over medium-high heat. Add onion and bell pepper; sauté until golden, about 8 minutes. Add zucchini; sauté until tender, about 5 minutes. Add spinach; stir until wilted, about 1 minute. Season with salt and pepper.
Whisk eggs, egg whites, salt and pepper in medium bowl to blend. Pour egg mixture over hot vegetables in skillet; stir gently to combine. Reduce heat to medium-low. Cook without stirring until eggs are set on bottom, about 5 minutes.
Sprinkle cheese over frittata. Broil until cheese melts, about 2 minutes. Sprinkle with tomatoes and basil.

Vegetable Frittata with Pancetta image

Provided by Carolyn Haas

Categories Eggs

Time 25m

Number Of Ingredients 16

4 eggs, lightly beaten
1-2 Tbsp sour cream, lite or plain yogurt
1 tsp herb mixture (italian seasoning works)
1/4 tsp ground pepper, or to taste
1/4 tsp sea salt, or to taste
1/4 tsp smoked paprika
1/4 c feta cheese, crumbled
1-2 spritz of cooking spray or olive oil
4 oz pancetta, minced
1/2 c onion, chopped
1/2 c yellow, red or green bell pepper
1 fresh jalapeño, seeded and minced
1 c zucchini, quartered and sliced
1 tsp minced garlic
1 c left-over hash brown potatoes
tabasco sauce or other hot sauce to serve

Steps:

1. Preheat oven to 350ºF. In a medium bowl, combine eggs, sour cream, herbal seasoning, paprika, salt and pepper; whisk until well blended. Add 1/2 of the feta cheese, whisk and set aside.
2. In a small, oven-proof skillet over medium heat, spritz with cooking spray and add pancetta. Cook until it starts to crisp; then set aside onto paper toweling.
3. Add onion to skillet and sauté for a couple minutes until starting to soften. Add peppers and zucchini and cook for 3 - 5 minutes. Return pancetta then add garlic; sauté for 1 minute. Do not let garlic brown. Add potatoes and a few splashes of hot sauce, if desired. Stir everything together gently and cook until potatoes are heated through, about 2 minutes.
4. Lower heat and pour egg mixture into skillet. Stir everything together. Sprinkle the rest of the cheese on top and sprinkle with additional paprika. (Check out NOTE below!!)
5. In a minute or two, when edges appear to become cooked, transfer skillet to oven. Bake until eggs fluff up and center is not completely set - about 8 minutes.
6. Broil for 1 - 2 minutes until cheese is melty. Remove from oven and let sit for a few minutes to firm up If you did not add hot sauce, have it available for individual use.
7. NOTE: If you are making this in a non-oven safe container, it will need to cook longer! I used a glass casserole recently and it needed about 20 minutes.