Frittata With Shallots and Pancetta

Great brunch dish for the holidays!

• Ready In: 55 mins
• Serves: 8-10

Ingredients

• 8  ounces pancetta, diced
• 6  ounces shallots, peeled and thinly sliced
• 12  eggs
• 1⁄4 teaspoon kosher salt
•  fresh ground black pepper
• 4  ounces gruyere cheese, grated
• 2  tablespoons  minced fresh flat-leaf parsley
• 1  tablespoon olive oil, plus more for drizzling
• 8  ounces  mixed salad greens
• 1  tablespoon fresh lemon juice

Directions

1. In fry pan over medium-high heat, cook pancetta until crisp, 5-7 minutes. Transfer to paper towel-lined plate.
2. Pour off all but 1 tbsp fat from pan; return pan to medium heat. Cook shallots until tender, 5-7 minutes. Remove from heat.
3. In large bowl, whisk eggs, salt, pepper, cheese, and parsley. Stir in pancetta and shallots. In deep half of frittata pan over medium-low heat, warm 1 tablespoons of oil. Add eggs; cook until they begin to set, 8-10 minutes. Stir occasionally with rubber spatula during first 2 minutes of cooking. Place shallow pan upside down on top of deep pan; flip frittata into shallow pan. Cook, covered, unti eggs are completely set, 7-10 minutes. Shake pan to loosen frittata; slide it onto serving plate.
4. Let stand 10 minutes. In bowl, toss salad greens with lemon juice and drizzle of olive oil. Cut frittata in slices. Serve with salad greens.