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."
 
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photo by DrGaellon photo by DrGaellon
photo by DrGaellon
photo by DrGaellon photo by DrGaellon
Ready In:
45mins
Ingredients:
14
Serves:
2-4
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ingredients

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directions

  • 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.

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RECIPE SUBMITTED BY

I'm a 48 y/o gay Jewish man in the suburbs immediately north of New York City. I'm a general internist, practicing and teaching at a medical college north of NYC. I also earned a Masters in Public Health degree in 2013. After a Walt Disney World trip in Dec 2006 where I had to rent an electric scooter because I couldn't manage the walking, I decided to have gastric bypass surgery, which was done Feb 28, 2007. I lost 160 lbs (though I've gained back about 60 of that since). I can't eat as much as I used to, so I want every bite to be extra good!
 
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