Description
A quick and vibrant Italian frittata packed with flavors and perfect for brunch or weeknight dinners.
Ingredients
Scale
- 3 tbsp olive oil
- 1/3 cup pancetta, diced into 1/4-inch cubes
- 1/2 onion, diced
- 1 clove garlic, minced
- 1 potato, peeled and cut into 1/2-inch chunks
- Salt, to taste
- Pepper, to taste
- 10 eggs
- 3/4 cup parmesan cheese, grated
- Fresh parsley, for serving
- 1 tbsp fresh rosemary, finely chopped
Instructions
- Dice the pancetta, potato, onion, garlic, and rosemary. Heat olive oil in a large oven-safe skillet over medium heat.
- Add the pancetta and cook for 2-3 minutes until it releases its fat and becomes slightly crispy.
- Add the onion and cook for 2 minutes until softened. Stir in the potato and cook for 6-8 minutes until they’re golden at the edges. In the last minute, add garlic and rosemary.
- Whisk together eggs, parmesan, salt, and pepper in a bowl.
- Pour the egg mixture into the skillet and reduce heat to medium-low, cooking undisturbed for 4-6 minutes until the edges set.
- Slide the frittata onto a plate and flip back into the skillet to cook the other side for 2-3 minutes until golden.
- Garnish with fresh parsley, cut into wedges, and serve warm or at room temperature.
Notes
Use fresh ingredients for optimal flavor. Let the frittata rest before slicing for better structure.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 300mg