Frittata with Mixed Greens and Pancetta Recipe | Recipes of Italy
     
                   

                                     
                                 
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     Frittata with Mixed Greens and Pancetta Header

            Frittata with Mixed Greens and Pancetta
   Frittata with Mixed Greens and Pancetta Photo
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Category: Frittata
Servings: 4 - 6
Total time: 35 min
Level: Easy
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An authentic Italian recipe from our kitchen to yours. Buon Appetito!

Ingredients

- 6 large eggs (whisked thoroughly) or 12 egg whites

- 1 pound fresh mixed baby greens such as spinach, kale, dandelion and/or Swiss chard

- 1/2 pound pancetta, diced

- 3 cloves fresh garlic, peeled and roughly chopped

- 2 tablespoons extra virgin olive oil

- 1/4 cup Parmigiano Reggiano cheese (optional)

- Salt

Directions

1.  Preheat the oven to 500 degrees.

2.  In a nonstick, oven safe skillet over medium heat, add the pancetta. Sauté until the fat has rendered and the pancetta is lightly browned, about 5 - 7 minutes.

3.  Remove the pancetta from the pan and place on a plate lined with paper towels. Add the olive oil and garlic to the pan. When the garlic begins to sizzle, add the mixed greens to the pan. Sauté for 3 - 5 minutes, until the greens begin to wilt.

 

 

 

4.  When the greens begin to wilt, add salt to your taste and stir constantly for 2 - 3 minutes until all of the greens are lightly cooked (they should still be bright green).

5.  Add the pancetta back to the pan and evenly distribute the greens, pancetta and garlic in the pan, then pour the eggs over the mixture. Cover and cook for 8 - 10 minutes until the eggs begin to firm at the bottom of the pan and cook through to the top.

6.  Uncover the pan, remove the skillet from the stove and place it on the top rack of the oven for 5 - 7 minutes to finish cooking the eggs.

7.  When the eggs are almost ready, sprinkle the Parmigiano Reggiano over the top of them and return the pan to the oven to brown the cheese.

8.  When the cheese is lightly golden and the eggs are cooked well, remove the pan from the oven, plate the frittata and serve.

Notes

- You can substitute bacon for the pancetta in this recipe.

- If the fat from the pancetta or bacon seems excessive, once the fat is rendered in the pan you can spoon out the liquid and discard it until you have about 1 - 2 tablespoons of fat remaining in the pan.