May 8, 2010 by Flora Dawn
A frittata is the perfect weekend breakfast or brunch dish. It would be a great choice for Mother’s day as it is fancier than scrambled or fried eggs, but easier than a quiche.
I wanted something a bit special, so I chose the combination of spinach and pancetta. Pancetta is Italian cured pork belly, similar to bacon. I had no problem locating a brand in my supermarket clearly labeled gluten-free.
Spinach and Pancetta Frittata
I cooked this in a cast iron pan, but if you don’t have and oven-proof skillet you could change step 5 & 6 and assemble it in a pie plate and bake in the oven. However, this might add couple of minutes to the cooking time.
- 3 oz pancetta, diced
- 10-12 oz fresh spinach
- salt and pepper to taste
- 1/4 cup red bell pepper, diced
- 6 large eggs
- 2 Tb heavy cream or whole milk
- 1/3 cup freshly grated Parmesan, cheddar or favorite cheese
- Preheat oven to 400
- In a cast iron skillet, over medium heat cook pancetta until crisp and browned, stirring often; this takes about 5 minutes. With a slotted spoon, remove pancetta from pan and remove all put 1 tsp drippings (it may not be necessary to do this step, it just depends on how fatty the pork is).
- Add the spinach to the pan and continue to cook over medium heat until spinach is wilted; this only takes a few minutes. Spoon off any extra liquid if necessary.
- Stir in cooked pancetta and bell pepper and cook an additional minute or until pepper is slightly softened
- In a medium bowl whisk together the eggs, cream, and salt and pepper and pour over the spinach mixture; tilting pan so that the eggs evenly cover the spinach mixture.
- Cook for 2 minutes. Remove from heat and sprinkle with cheese.
- Bake in oven for 10-14 minutes or until puffed and set in the center.
- Cut the frittata in wedges and serve hot or at room temperature.