Frittata with Pancetta and MintEdmund Barr
Fresh mint adds a summery accent to an elegant egg dish. Round out this delicious meal with a platter of fresh fruit.
Recipe information
Yield
Makes 6 servings
Ingredients
1 1/2 tablespoons olive oil
6 ounces pancetta* or bacon, cut into 1/4-inch pieces (about 1 1/2 cups)
1 1/2 cups chopped red onion
12 large eggs
1/4 cup cold water
3/4 teaspoon salt
1/8 teaspoon ground black pepper
1/2 cup plus 2 tablespoons chopped fresh mint
Preparation
Step 1
Heat olive oil in large nonstick broilerproof skillet over medium heat. Add pancetta and onion and sauté until onion is soft, about 10 minutes.
Step 2
Preheat broiler. Whisk eggs, 1/4 cup water, salt, and pepper in medium bowl to blend. Pour eggs into skillet with onion and pancetta. Stir 1 minute. Add 1/2 cup chopped mint; stir 30 seconds. Reduce heat to low and cook without stirring until almost set, about 10 minutes.
Step 3
Broil frittata just until firm, about 1 minute. Using spatula as aid, transfer frittata to serving platter. Sprinkle with remaining 2 tablespoons chopped mint. Cut frittata into wedges and serve.
Step 4
- Pancetta, Italian bacon cured in salt, is available at Italian markets and in the deli case at many supermarkets.
