Ingredients
Scale
- 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.