There’s something about weekday mornings that makes them consistently stressful. I don’t even work until 2 p.m. and still I find myself running around from place to place, with nary a second for breakfast and barely a minute for lunch.
So sometimes, it’s nice to sit back, relax and enjoy a quiet morning. And what better way to pass the time than by watching Food Network and making a delicious and hearty brunch? Frittatas are the Italian version of an omelette, with creamy eggs started on the stove and often finished in the oven. Keith saw this recipe for a frittata club sandwich on Giada’s show yesterday, and I thought it would be a perfect way to celebrate a peaceful weekday morning. Of course, because I wanted to be able to eat again at some point that day, I nixed the sandwich part of the recipe, and just made the frittata, served on a slice of buttered bread.
This is the first frittata I’ve ever made, and aside from the issues Keith and I had while flipping, it was super easy. It would be great to serve at a brunch party instead of individual omelettes and can be eaten warm or cold. You better believe I have a thousand ideas for my next one!
PrintBacon (or Pancetta) Frittata
Ingredients
- 4 ounces pancetta, diced (I used bacon)
- 6 large eggs
- 1/4 cup heavy cream
- 1/4 teaspoon cayenne (my add — it gave it a subtle kick)
- salt and pepper to taste
Instructions
- Heat a touch of olive oil in a 10-inch skillet on medium heat. Drop in the pancetta or bacon and cook until the pieces are golden.
- While the pancetta is cooking, whisk together the eggs, cream, cayenne, salt and pepper.
- Pour the eggs over the pancetta. Stir once to mix all of the ingredients, then cook for 5-6 minutes without stirring.
- Place a large plate over the skillet and flip the skillet. Slide the frittata back into the skillet and cook for 3-4 minutes, so that the other side browns.
- Slide the frittata onto a plate and cut into wedges. Serve with bread and a simple green salad.
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