Frittata With Potatoes And Pancetta Recipes

Steps:

• Preheat the oven to 400°F.
• Heat a 9-inch, ovenproof, non-stick skillet over medium heat. Add the pancetta and cook until it is lightly browned. Remove the pancetta from the pan and place on paper towels.
• Drain all but 1 TBSP. of the fat from the pan, add the olive oil, and, when it is hot, add the onion (or the leek). Reduce the heat to medium and cook, stirring frequently, until the onions are tender. Add the potatoes and stir well to coat with the oil. Season the mixture with half of the salt and freshly ground pepper. Cover with and cook for about 5 to 6 minutes or until the potatoes are tender, but still hold their shape (the cooking time depends on the size of the potato pieces.). Uncover and continue cooking, stirring occasionally, until the onions and the potatoes are golden brown.
• In a bowl, whisk the eggs with the milk (or cream), the flour, the cheese, the rest of the salt, and several grinds of pepper. Stir in the scallions and the cooked pancetta.
• Pour the eggs over the potato mixture in the skillet. Cook over medium heat for about 3 to 4 minutes, shaking the skillet occasionally and lifting the edges, so the uncooked egg runs underneath. Remove from the heat and transfer the skillet to the oven.
• Bake for about 6 to 8 minutes or until frittata is puffed and golden. Remove from the oven, sprinkle with the chives and let it sit for 2 minutes. Run a rubber spatula around the sides of the pan to loosen the frittata. Slip it out of the pan and onto a cutting board. Cut into wedges and serve warm or at room temperature.

Steps:

• Heat olive oil in a medium skillet over medium heat. Place potatoes in the skillet, cover, and cook about 10 minutes, until tender but firm. Mix in spinach, green onions, and garlic. Season with salt and pepper. Continue cooking 1 to 2 minutes, until spinach is wilted.
• In a medium bowl, beat together eggs and milk. Pour into the skillet over the vegetables. Sprinkle with Cheddar cheese. Reduce heat to low, cover, and cook 5 to 7 minutes, or until eggs are firm.

Steps:

• Heat oil in 12" non-stick skillet until shimmering. Add pancetta and cook over medium heat until browned on edges, 6-8 minutes. Remove to a bowl with a slotted spoon and set aside.
• Add onion and potato to fat in skillet and cook until tender, 8-10 minutes. Add garlic and cook until fragrant, about 1 minute.
• Beat eggs and half-and-half. Stir in Gruyere, thyme, salt and pepper.
• Return pancetta to skillet, along with eggs. Stir well. Occasionally pull eggs away from edge of pan and tilt to allow any liquid egg to run under.
• When eggs are about half-set, sprinkle with Parmesan and place into a preheated 400F oven. Eggs are done when puffed and golden, about 10 minutes. Garnish with sour cream and chives.

Steps:

• Preheat the broiler on your oven.
• In a frying pan with an ovenproof handle heat the oil and saute onion, garlic and green bell pepper over a low heat. Saute until vegetables are just tender but not browned. Add the zucchini and continue cooking, stirring occasionally, until crisp-tender. Add the potatoes, stir well to combine, and continue cooking, stirring frequently, until the potatoes are heated through and starting to stick to the pan.
• Then add the tomatoes and black olives, stirring well to combine with the other ingredients, and cook just until the tomatoes have begun giving up their juice.
• Beat the eggs with the salt, pepper, oregano, and cayenne. When all the vegetables are cooked, pour the eggs over them
• Arrange the tomato slices over the top of the eggs, and sprinkle the mozzarella and Parmesan cheeses over the tomato slices. Cook gently over low heat until the eggs are almost set (they'll be firm around the edges and a bit runny in the middle).
• Slip the pan under the broiler for a minute or two, until the eggs are fully set and the cheese has melted and begun to brown. Cut into wedges and serve.

Steps:

• In a 10- or 12-in. skillet, saute potatoes, onion and green pepper in oil until potatoes are tender. Add the meat and heat through. , In a large bowl, whisk the eggs, paprika, salt and pepper. Pour over potato mixture. Do not stir. Cover and cook over medium-low heat for 10-15 minutes or until eggs are nearly set. , Broil 6 in. from the heat for 2 minutes or until top is lightly browned. Arrange cheese slices on top; let stand 5 minutes before serving.