Recipe by Annacia
The daily workers of Italy have long made food that sustains them through the hours . This delicious and hearty dish will fuel your morning's work well. That goes for a relaxed week end brunch too.
Top Review by Karen Elizabeth
So -- I've been stepping out of my comfort zone a bit, recently, trying to make more of the meals that DH really enjoys and I dont usually try -- this was a good example of an excellent meal that looked and smelled fantastic, tasted great, and put me firmly in my husbands good books, ha ha! I used bacon, I sliced the onions (just normal onions), I used spinach along with a good helping of herbs from the garden, I chose NOT to top with extra cheese because this is already a meal and a half!! Loved the potatoes in this ...Annacia, this would have been perfect with a green salad and a loaf of crusty bread, neither of which I had, but for future makers of this recipe, that will complete your feast! Thank you Annacia, made for PRMR tag game
- 8 large eggs
- 2 tablespoons chopped fresh basil
- 3 tablespoons grated parmesan cheese
- salt & freshly ground black pepper
- 6 slices pancetta, chopped
- 1 lb potato, peeled and cut into 1/4-inch slices
- 2 tablespoons olive oil, divided
- 2 small cipollini onions (or more)
- 2 garlic cloves (or more)
- 2 -3 cups spinach or 2 -3 cups arugula, coarsely chopped
- 1⁄2 cup chopped fire roasted peppers (to taste)
- 3 ounces sliced provolone cheese (5 to 6 slices) (optional)
Directions See How It's Made
- Preheat broiler.
- Whisk together eggs, basil, parmesan, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a large bowl.
- Cook pancetta in a 10-inch heavy skillet over medium heat, stirring, until crisp. Transfer with a slotted spoon to a large bowl then pour off all but 2 tablespoons fat.
- Add potatoes and 1/4 teaspoon each of salt and pepper to skillet, and sauté over medium-high heat until golden, about 3 minutes. Cover skillet and continue to cook over medium-low heat, stirring a few times, until potatoes are just tender, about 3 minutes more. Transfer the potatoes with a slotted spoon to bowl containing the pancetta.
- Add 1 tablespoon oil to skillet and sauté onion and garlic over medium-high heat until pale golden, about 4 minutes, then add spinach and sauté until just wilted.
- Gently add the potatoes and pancetta, the roasted peppers, and remaining tablespoon of oil into onion mixture, spreading it evenly.
- Pour egg mixture evenly over vegetables and cook over medium-high heat, lifting up cooked egg around edges with a heat-proof spatula to let uncooked egg flow underneath, 2 to 3 minutes. Reduce heat to medium and cook, covered, until it appears mostly set, with a moist top and center, 3 to 5 minutes more.
- Remove lid. If using the Provolone, broil frittata 5 to 7 inches from heat until set, but not browned, 1 to 2 minutes, then top with an even layer of cheese and continue to broil until browned and bubbling, 1 to 3 minutes (watch carefully).
- If skipping the cheese, broil frittata until the top is lightly browned, 1 to 3 minutes (making sure it doesn't burn).
- If using a nonstick skillet, slide the frittata onto a serving plate. If using a cast-iron skillet, cut and serve wedges directly from the skillet.