You must be signed in as a member to print this content
Frittata with Potato and Pancetta
Servings
4
Prep Time
10 minutes
Cook Time
25 minutes
Ingredients
- 2 tablespoons olive oil
- 1/2 onion (chopped)
- 1 15-ounce potato, peeled and cut into 1/2-inch cubes
- 1 garlic clove (minced)
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 6 large eggs
- 1/4 cup whipping cream
- 1/4 cup grated Parmesan cheese
- 2 ounces sliced pancetta (1/4 thick slices, coarsely chopped)
- 2 tablespoons chopped fresh basil
Instructions
- In a 9-1/2-inch-diameter nonstick ovenproof skillet, heat the oil over a medium flame. Add the onion and saute until translucent, about 4 minutes. Add the potato, garlic, salt, and pepper, and saute over medium-low heat until the potato is tender and golden, about 15 minutes.
- Preheat the broiler. In a medium bowl, whisk the eggs, cream, Parmesan cheese, pancetta, and basil to blend. Stir the egg mixture into the potato mixture in the skillet. Cover and cook over medium-low heat until the egg mixture is almost set but the top is still runny, about 2 minutes. Place the skillet under the broiler and broil until the top is set and golden brown, about 4 minutes. Using a rubber spatula, loosen the frittata from the skillet and slide it onto a plate. Cut the frittata into wedges and serve.
Nutrition
Nutrition
- Nutrition Serving Size
- 4
- per serving
- Calories
- 0
Amount/Serving
% Daily Value
- Carbs
- 26 grams
- Protein
- 4 grams
- Fat
- 34 grams
- Saturated Fat
- 4 grams
- Sodium
- 681 milligrams
- Fiber
- 6 grams
- Sugar
- 19 grams
0 comments