I LOVE this recipe and use it often for breakfast, lunch, dinner, anytime I am hungry and have only a little of this and a little of that in the fridge.  Change this recipe up to include your favorite vegetables and ingredients.  And, if you don’t want to include the pancetta, you can substitute ham, turkey, sausage, or no meat at all.

Vegetable Pancetta Frittata

Ingredients

3 Cups  Diced Vegetables of Choice (sliced mushrooms, diced red, green and yellow peppers, three bean salad, fresh baby spinach, grape tomatoes, zucchini)   

½ cup pancetta (Italian bacon)

½ Cup provolone, shredded

¼ Cup parmesan cheese, grated

1 Tablespoon minced fresh sage (or use 2 teaspoons of dried sage)

2 Tablespoons blended oil (half olive oil, half vegetable oil)

8 whole large eggs

¼ Cup of heavy cream

1 teaspoon salt

1/8 teaspoon pepper

Italian parsley for garnish

Instructions

1. Preheat oven to 350 degrees F. 
2. Heat 2 Tablespoons of blended oil in a large oven safe skillet.
3. Add pancetta and vegetables to skillet, sauté until vegetables are just tender. Add sage.
4. In a mixing bowl whisk eggs, cream, cheeses, and salt and pepper together.
5. Pour egg mixture into skillet.  Incorporate ingredients so egg mixture surrounds vegetables.  Cook until sides are firm and slightly golden.
6. Place skillet in oven. Bake for 15-20 minutes until firm in center and rich golden brown in edges. Be careful when removing skillet from oven as handle is hot!
7. Transfer to serving dish and serve warm garnished with fresh Italian parsley.

This entry was posted on Thursday, March 6th, 2008 at 1:38 pm and is filed under Main Dish. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.