Reminder: Beat the egg mixture vigorously to incorporate more air, resulting in a fluffier frittata. No one wants a flat frittata! Think of it this way -- frittata is like a deep dish pizza, not thin crust.
Frittata
For the Egg Mixture
ingredients:
• 6 large eggs
• 2 tbsp half & half
• ½ tsp kosher salt
• ¼ tsp freshly ground black pepper
• ¼ tsp garlic powder
• ¼ tsp cayenne
• ¼ cup Asiago or Pecorino Romano cheese, freshly grated
ingredients:
• 6 large eggs
• 2 tbsp half & half
• ½ tsp kosher salt
• ¼ tsp freshly ground black pepper
• ¼ tsp garlic powder
• ¼ tsp cayenne
• ¼ cup Asiago or Pecorino Romano cheese, freshly grated
instructions:
1) Combine all the ingredients in a bowl; beat egg mixture vigorously. Set aside. Preheat oven to 375° F.
1) Combine all the ingredients in a bowl; beat egg mixture vigorously. Set aside. Preheat oven to 375° F.
For the Filling
ingredients:
• 1 tbsp olive oil
• ¼ lb pancetta, diced
• ¼ lb Yukon gold potato or fingerling potato, diced
• 1/8 tsp kosher salt (optional)
• 1/8 tsp cayenne
• freshly ground black pepper
• 5 black olives, cut to rounds
• 2 tbsp jarred roasted red pepper, chopped
• 1 tbsp chives, chopped
• 1 tbsp unsalted butter
ingredients:
• 1 tbsp olive oil
• ¼ lb pancetta, diced
• ¼ lb Yukon gold potato or fingerling potato, diced
• 1/8 tsp kosher salt (optional)
• 1/8 tsp cayenne
• freshly ground black pepper
• 5 black olives, cut to rounds
• 2 tbsp jarred roasted red pepper, chopped
• 1 tbsp chives, chopped
• 1 tbsp unsalted butter
instructions:
1) Heat oil in a 10-inch oven-safe nonstick skillet over medium-low heat. Add pancetta, saute until cooked through, about 4-7 minutes depending on the size of the dice. Remove pancetta to a paper towel-lined plate, leaving the grease in the skillet.
2) Add potatoes to the same pan still over medium-low heat. Season with salt (optional) and saute until potatoes are cooked through, about 7 minutes.
3) Add olives and roasted red pepper, season with cayenne and black pepper; toss around for 1 minute. Remove all veggies to a plate, leaving the grease in the skillet.
4) Turn down the heat to low. Add butter to the skillet, making sure to coat the bottom and sides. Pour in the egg mixture. Sprinkle pancetta, veggies, and chives all over the top.
5) Transfer the skillet to the oven and bake for 8 minutes.
6) Remove skillet from the oven. Let frittata cool slightly in the pan for 5 minutes. Slide the frittata to a plate and cut into fourths.
7) Before serving, use paper towels to blot away excess grease on top. Serve with favorite condiment such as ketchup, hot sauce, sour cream, etc.
1) Heat oil in a 10-inch oven-safe nonstick skillet over medium-low heat. Add pancetta, saute until cooked through, about 4-7 minutes depending on the size of the dice. Remove pancetta to a paper towel-lined plate, leaving the grease in the skillet.
2) Add potatoes to the same pan still over medium-low heat. Season with salt (optional) and saute until potatoes are cooked through, about 7 minutes.
3) Add olives and roasted red pepper, season with cayenne and black pepper; toss around for 1 minute. Remove all veggies to a plate, leaving the grease in the skillet.
4) Turn down the heat to low. Add butter to the skillet, making sure to coat the bottom and sides. Pour in the egg mixture. Sprinkle pancetta, veggies, and chives all over the top.
5) Transfer the skillet to the oven and bake for 8 minutes.
6) Remove skillet from the oven. Let frittata cool slightly in the pan for 5 minutes. Slide the frittata to a plate and cut into fourths.
7) Before serving, use paper towels to blot away excess grease on top. Serve with favorite condiment such as ketchup, hot sauce, sour cream, etc.
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