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.
