1/2 Photos of 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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- 1 tablespoon olive oil
- 1 cup diced pancetta
- 1 onion, diced
- 2 small red potatoes, in 1/2-inch dice
- 1 garlic clove, minced
- 4 large eggs
- 2 tablespoons half-and-half
- 3/4 cup grated gruyere cheese
- 1/4 teaspoon dried thyme
- ground black pepper
- 1/2 cup grated parmesan cheese
- sour cream, for garnish
- minced chives, for garnish
- 1Heat 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.
- 2Add onion and potato to fat in skillet and cook until tender, 8-10 minutes. Add garlic and cook until fragrant, about 1 minute.
- 3Beat eggs and half-and-half. Stir in Gruyere, thyme, salt and pepper.
- 4Return 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.
- 5When 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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Nutritional Facts for Frittata With Potatoes, Pancetta and Gruyere
Serving Size: 1 (207 g)
Servings Per Recipe: 2
- Amount Per Serving
- % Daily Value
- Calories 649.4
- Calories from Fat 350
- Total Fat 38.9 g
- Saturated Fat 17.1 g
- Cholesterol 495.1 mg
- Sodium 676.8 mg
- Total Carbohydrate 35.7 g
- Dietary Fiber 3.7 g
- Sugars 5.2 g
- Protein 38.5 g
The following items or measurements are not included: