Prep 15 mins
Cook 30 mins
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.
- 14.79 ml olive oil
- 236.59 ml diced pancetta
- 1 onion, diced
- 2 small red potatoes, in 1/2-inch dice
- 1 garlic clove, minced
- 4 large eggs
- 29.58 ml half-and-half
- 177.44 ml grated gruyere cheese
- 1.23 ml dried thyme
- ground black pepper
- 118.29 ml grated parmesan cheese
- sour cream, for garnish
- minced chives, for garnish
- 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.