Frittata with Shallots & Pancetta

by Jana Harvey on April 13, 2011

8 oz pancetta, diced
6 oz shallots, peeled and thinly sliced
12 eggs
1/4 tsp. kosher salt
Freshly ground pepper, to taste
4 oz Gruyère cheese, grated
2 Tbs. minced fresh flat-leaf parsley
1 Tbs. olive oil, plus more for drizzling
8 oz mixed salad greens
1-2 Tbs. fresh lemon juice

In fry pan over medium-high heat, cook pancetta until crisp, 5-7 minutes. Transfer to paper towel-lined plate. pour off all but 1 Tbs. fat from pan; return pan to medium heat. Cook shallots until tender, 5-7 minutes. Remove from heat. In large bowl, whisk eggs, salt, pepper, cheese and parsley. Stir in pancetta and shallots. In deep pan over medium-low heat, warm 1 Tbs. oil. Add eggs; cook until they begin to set, 8-10 minutes. Stir occasionally with rubber spatula during first 2 minutes of cooking. Place shallow pan upside down on top of deep pan; flip frittata into shallow pan. Cook, covered, until eggs are completely set, 7-10 minutes. Shake pan to loosen frittata; slide it onto serving plate. Let stand 10 minutes. In bowl, toss salad greens with lemon juice and drizzle of olive oil. Cut frittata into slices; serve with salad. Serves 8-10.

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