Tomato Pancetta Frittata Recipes

POTATO PANCETTA FRITTATA

Steps:

• Preheat the oven to 350 degrees F.
• In a medium (10-inch) oven-proof omelet pan over medium-low heat, cook the pancetta in the olive oil for 5 to 10 minutes, until browned. Remove the pancetta from the pan with a slotted spoon and set aside.
• Melt 2 tablespoons of the butter in the pan (don't wipe it out). Add the potatoes and fry them for 6 to 8 minutes, until cooked through and lightly browned, turning occasionally. Melt the remaining 5 tablespoons of butter in a small dish in the microwave.
• Meanwhile, whisk the eggs in a large bowl, then stir in the ricotta, Gruyere, melted butter, and milk. Combine the flour, baking powder, salt and pepper and stir into the egg mixture. Add the basil.
• Put the pancetta back into the pan with the potatoes and pour in the egg mixture. Place the pan in the center of the oven and bake for 50-55 minutes, until the frittata is browned and puffed and a knife inserted in the middle comes out clean. Serve hot.

FRITTATA WITH TOMATOES, ONIONS AND BASIL

Steps:

• Sweat the onions in the oil until just browning. Chop the tomatoes and add to the onions with salt to taste. Cook for 10 minutes, stirring occasionally. Press the vegetables to the side of the pan and remove to a bowl with a slotted spoon. Leave to cool.
• Beat the eggs until well mixed but not frothy. Add the vegetables, cheese, a good quantity of pepper and salt to taste. Tear up the basil leaves, add and stir everything together. Melt the butter in a 12 inch nonstick frying ban until just foaming. Pour in the egg mixture, lower the heat and cook for 15 minutes until the eggs are set but the top is still a bit runny. Then put the pan under the broiler for 30 seconds.
• Loosen the frittata with a pliable spatula and slide onto a suitable dish. Cut into wedges when cooled. It can be eaten warm with a salad or cold on a hunk of bread.

TOMATO, OLIVE, PANCETTA & FONTINA FRITTATA

Steps:

• Preheat oven to 350°F Spray 3-4 quart casserole dish with olive oil Pam cooking spray or brush with olive oil.
• In bowl, whisk 1 egg with flour until blended then whisk in the 5 remaining eggs, pepper and Italian seasoning. Stir in remaining ingredients.
• Transfer to baking dish and bake 22-25 minutes until golden brown and well set.

ARTICHOKE, PANCETTA AND SPINACH FRITTATA

Steps:

• Preheat oven to 500 degreed F.
• Put sun dried tomatoes in wine and allow to partially rehydrate for 15 minutes.
• Whisk eggs together with a pinch of sea salt and white pepper.
• In an all-metal pan, heat olive oil.
• Begin frying the pancetta, stirring constantly, for 1 minute.
• Add shallots and cook until soft.
• Add spinach and cook for 2 minutes, stirring.
• Add sun dried tomatoes, basil and rosemary.
• Add egg mixture to the pan.
• Agitate the eggs into the other ingredients and add in the cheese bit by bit. Hold about a tablespoon back.
• Remove the pan from the heat and arrange the artichoke quarters evenly around the pan.
• Sprinkle the pine nuts over the mixture
• Finish with the last tablespoon of cheese.
• Put the pan in the oven's center rack and bake for 10 minutes or until firm in the center.
• Slide out of the pan and cut into 6 slices.
• Notes.
• You'll need an all-metal pan to take this dish from the stove to the oven in the true frittata style. (Alternatively, the portions could be baked in individual ramekins, just mix all the the ingredients into the eggs, then pour into the ramekins and bake). Made with egg substitute, this is a more healthful and low fat brunch item, great accompanied by fresh fruit and mimosas made with prosecco.

TOMATO-PANCETTA FRITTATA

Steps:

• Heat the oven to 425ºF.
• In a medium bowl, whisk together the eggs, salt and pepper until well blended.
• Heat a large (10-inch) nonstick ovenproof skillet over medium heat until hot.
• Add the oil and heat until hot.
• Add the pancetta and cook for 2 minute.
• Stir in the corn and cook for 1 minute.
• Stir in the chopped tomato and green onions; cook for 3-4 min or until the tomato begins to soften, stirring occasionally.
• Pour in the eggs.
• Cook, pushing down the sides and tilting the pan to let the eggs flow into the bottom of the pan.
• Do this for about 3-5 min or until the bottom and sides are set - the center will still look wet.
• Remove from the heat.
• Sprinkle with the cheese.
• Top the cheese with the sliced tomato and a few more sliced green onions if you desire.
• Bake for 5-8 min, or until the center is set.
• Let stand for 5 min and cut into wedges.