A frittata is a great way to serve eggs without having to cook individual servings. It is easy, time efficient, and delicious. Feel free to get creative with the ingredients you use. This is a recipe where you could substitute all kinds of things in for the existing ingredients. Parmesan, white cheddar or feta could be swapped for the goat cheese, and mushrooms instead of pancetta for a vegetarian option. The possibilities are endless.
Pancetta, Goat Cheese and Red Onion Frittata
-6 pieces of pancetta
-2 cups thinly sliced red potatoes
-2 cups thinly sliced red onions
-1 tsp salt
-2 tbsp olive oil
-2 tsp minced garlic
-1/2 tsp black pepper
-4 oz goat cheese, crumbled
1) In a sauté pan, cook pancetta until crisp and all the fat has rendered. Set aside and let cool.
2) Add the red onions to the bacon fat, and let them cook over medium heat until soft and translucent, about 5 minutes.
3) In a 10-inch skillet, sauté potato and 1/2 tsp salt in 1 tbsp oil 5 minutes over medium heat. Cover and cook 10 minutes. Stir in garlic and sauté 1 minute. Remove from heat.
4) Beat eggs and remaining salt in a large bowl until fluffy. Add the pancetta, red onions and goat cheese. Add the salt and pepper. And mix until everything is combined.
5) Preheat broiler. Place a 10″ skillet on the burner over medium heat. Add remaining olive oil, and pour in egg mixture.
6) Place the potato slices on the top of the eggs, and gently cook for 4 minutes. Put the skillet in the oven and broil, uncovered, for 3 minutes.
7) Let cool slightly, and slide onto a cutting board. Cut into 6 wedges and serve hot or cool sprinkled with fresh parsley or chives and freshly ground black pepper.