Vegetable Frittata With Pancetta Recipes

VEGETABLE FRITTATA WITH PANCETTA AND CHEESE

Steps:

• Preheat oven to 375F. Wash and dry all produce.
• Cut 1/4 bell pepper into small pieces. Then cut broccoli into small bite sized pieces roughly the same size as the bell pepper pieces. Lastly quarter cherry tomatoes. Cube pancetta and grate cheese (if necessary).
• In a medium sized glass measuring cup/bowl, crack 6 eggs. Then, mix in all of the vegetables, 1/4 cup of cubed pancetta and 1/3 cup of shredded double cheddar cheese. Season with salt and pepper.
• Pour 1 tbsp of avocado oil (or preferred oil) into each cast iron skillet and spread until the entire inner surface is coated.
• Take your egg mixture and pour even amounts into each cast iron skillet. Place the skillets in the oven on the middle rack and cook for 20 minutes. Making sure that when you move the pan, the eggs are solidified and not jiggly.
• Let cool for 5 minutes. Be careful not to grab the handle of the cast iron skillet as it will be hot for a very long time.
• ENJOY!

ROASTED VEGETABLE FRITTATA

Steps:

• Preheat the oven to 425 degrees.
• Place the zucchini, peppers, and onion on a sheet pan. Drizzle with the olive oil, sprinkle with 1 1/2 teaspoons salt and 1/2 teaspoon pepper, and toss well. Bake for 15 minutes. Add the garlic, toss again, and bake for another 15 minutes. Remove from the oven and turn the oven to 350 degrees.
• Meanwhile, in a large bowl, whisk together the eggs, half-and-half, Parmesan, 1 teaspoon salt, and 1/2 teaspoon pepper.
• In a 10-inch ovenproof saute pan, melt the butter and saute the scallions over medium-low heat for 1 minute. Add the roasted vegetables to the pan and toss with the scallions. Pour the egg mixture over the vegetables and cook for 2 minutes over medium-low heat without stirring. Transfer the pan to the oven and bake the frittata for 20 to 30 minutes, until puffed and set in the middle. Sprinkle with the Gruyere and bake for another 3 minutes, until the cheese is just melted. Cut into 6 or 8 wedges and serve hot.

PANCETTA VEGETABLE FRITTATA

Steps:

• Preheat oven to 350ºF. In a large bowl, combine eggs, sour cream, Italian seasoning, hot paprika, sea salt and freshly ground black pepper; whisk until well blended. Add 2/3 goat cheese, whisk and set aside.
• In a 12-inch cast iron over medium heat, add oil and when hot, add pancetta. Cook until it starts to crisp, 6 to 7 minutes; transfer to a plate lined with paper towel.
• Return skillet to burner and add leeks; sauté for 2 minutes. Add peppers and add a pinch of sea salt; cook for 3 minutes. Throw in asparagus and cook just enough to remove bitterness about 2 minutes. Return pancetta then add garlic; sauté for 1 minute. Add potato cubes until gently stir. Add a few splashes of hot sauce, stir and cook until potatoes are heated through, about 2 minutes.
• Turn off the heat and whisk egg mixture before pouring in the vegetable mixture; stir to blend. Drop the remaining cheese on top and sprinkle with smoked paprika.
• One to two minutes later when the outside edges start to thicken, transfer to preheated oven. Cook until eggs are puffy but center jiggles a little, about 10 to 13 minutes. Turn broil on and cook for 1 to 2 minutes. Remove from the heat to cool off, about 15 minutes. Makes 8 servings
• To view this recipe on YouTube, click on this link >>>> https://www.youtube.com/watch?v=mPBqLG6M9jw

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.

VEGETABLE FRITTATA WITH PANCETTA

Steps:

• 1. Preheat oven to 350ºF. In a medium bowl, combine eggs, sour cream, herbal seasoning, paprika, salt and pepper; whisk until well blended. Add 1/2 of the feta cheese, whisk and set aside.
• 2. In a small, oven-proof skillet over medium heat, spritz with cooking spray and add pancetta. Cook until it starts to crisp; then set aside onto paper toweling.
• 3. Add onion to skillet and sauté for a couple minutes until starting to soften. Add peppers and zucchini and cook for 3 - 5 minutes. Return pancetta then add garlic; sauté for 1 minute. Do not let garlic brown. Add potatoes and a few splashes of hot sauce, if desired. Stir everything together gently and cook until potatoes are heated through, about 2 minutes.
• 4. Lower heat and pour egg mixture into skillet. Stir everything together. Sprinkle the rest of the cheese on top and sprinkle with additional paprika. (Check out NOTE below!!)
• 5. In a minute or two, when edges appear to become cooked, transfer skillet to oven. Bake until eggs fluff up and center is not completely set - about 8 minutes.
• 6. Broil for 1 - 2 minutes until cheese is melty. Remove from oven and let sit for a few minutes to firm up If you did not add hot sauce, have it available for individual use.
• 7. NOTE: If you are making this in a non-oven safe container, it will need to cook longer! I used a glass casserole recently and it needed about 20 minutes.