Pancetta Vegetable Frittata Recipes

Steps:

• Preheat the oven to 425 degrees.
• Place the zucchini, peppers, and onion on a sheet pan. Drizzle with the olive oil, sprinkle with 1 1/2 teaspoons salt and 1/2 teaspoon pepper, and toss well. Bake for 15 minutes. Add the garlic, toss again, and bake for another 15 minutes. Remove from the oven and turn the oven to 350 degrees.
• Meanwhile, in a large bowl, whisk together the eggs, half-and-half, Parmesan, 1 teaspoon salt, and 1/2 teaspoon pepper.
• In a 10-inch ovenproof saute pan, melt the butter and saute the scallions over medium-low heat for 1 minute. Add the roasted vegetables to the pan and toss with the scallions. Pour the egg mixture over the vegetables and cook for 2 minutes over medium-low heat without stirring. Transfer the pan to the oven and bake the frittata for 20 to 30 minutes, until puffed and set in the middle. Sprinkle with the Gruyere and bake for another 3 minutes, until the cheese is just melted. Cut into 6 or 8 wedges and serve hot.

Steps:

• Preheat oven to 350ºF. In a large bowl, combine eggs, sour cream, Italian seasoning, hot paprika, sea salt and freshly ground black pepper; whisk until well blended. Add 2/3 goat cheese, whisk and set aside.
• In a 12-inch cast iron over medium heat, add oil and when hot, add pancetta. Cook until it starts to crisp, 6 to 7 minutes; transfer to a plate lined with paper towel.
• Return skillet to burner and add leeks; sauté for 2 minutes. Add peppers and add a pinch of sea salt; cook for 3 minutes. Throw in asparagus and cook just enough to remove bitterness about 2 minutes. Return pancetta then add garlic; sauté for 1 minute. Add potato cubes until gently stir. Add a few splashes of hot sauce, stir and cook until potatoes are heated through, about 2 minutes.
• Turn off the heat and whisk egg mixture before pouring in the vegetable mixture; stir to blend. Drop the remaining cheese on top and sprinkle with smoked paprika.
• One to two minutes later when the outside edges start to thicken, transfer to preheated oven. Cook until eggs are puffy but center jiggles a little, about 10 to 13 minutes. Turn broil on and cook for 1 to 2 minutes. Remove from the heat to cool off, about 15 minutes. Makes 8 servings
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Steps:

• 1. Preheat oven to 350ºF. In a medium bowl, combine eggs, sour cream, herbal seasoning, paprika, salt and pepper; whisk until well blended. Add 1/2 of the feta cheese, whisk and set aside.
• 2. In a small, oven-proof skillet over medium heat, spritz with cooking spray and add pancetta. Cook until it starts to crisp; then set aside onto paper toweling.
• 3. Add onion to skillet and sauté for a couple minutes until starting to soften. Add peppers and zucchini and cook for 3 - 5 minutes. Return pancetta then add garlic; sauté for 1 minute. Do not let garlic brown. Add potatoes and a few splashes of hot sauce, if desired. Stir everything together gently and cook until potatoes are heated through, about 2 minutes.
• 4. Lower heat and pour egg mixture into skillet. Stir everything together. Sprinkle the rest of the cheese on top and sprinkle with additional paprika. (Check out NOTE below!!)
• 5. In a minute or two, when edges appear to become cooked, transfer skillet to oven. Bake until eggs fluff up and center is not completely set - about 8 minutes.
• 6. Broil for 1 - 2 minutes until cheese is melty. Remove from oven and let sit for a few minutes to firm up If you did not add hot sauce, have it available for individual use.
• 7. NOTE: If you are making this in a non-oven safe container, it will need to cook longer! I used a glass casserole recently and it needed about 20 minutes.

Steps:

• Preheat oven to 350ºF. In a large bowl, combine eggs, sour cream, Italian seasoning, hot paprika, sea salt and freshly ground black pepper; whisk until well blended. Add 2/3 goat cheese, whisk and set aside.
• In a 12-inch cast iron over medium heat, add oil and when hot, add pancetta. Cook until it starts to crisp, 6 to 7 minutes; transfer to a plate lined with paper towel. Return skillet to burner and add leeks; sauté for 2 minutes. Add peppers and add a pinch of sea salt; cook for 3 minutes. Throw in asparagus and cook just enough to remove bitterness about 2 minutes. Return pancetta then add garlic; sauté for 1 minute. Add potato cubes until gently stir. Add a few splashes of hot sauce, stir and cook until potatoes are heated through, about 2 minutes.
• Turn off the heat and whisk egg mixture before pouring in the vegetable mixture; stir to blend. Drop the remaining cheese on top and sprinkle with smoked paprika. One to two minutes later when the outside edges start to thicken, transfer to preheated oven. Cook until eggs are puffy but center jiggles a little, about 10 to 13 minutes. Turn broil on and cook for 1 to 2 minutes. Remove from the heat to cool off, about 15 minutes. Makes 8 servings.

Steps:

• If using leftover cooked pasta, chop it up. If using dried pasta, bring a large pot of water to a boil, and salt it. Cook pasta until barely tender, somewhat short of where you would normally cook it. Drain, and immediately toss it in a wide bowl with half the butter or oil. Cool it a bit.
• Heat oven to 350 degrees. Put remaining butter or oil in a large nonstick ovenproof skillet, and turn heat to medium-high. If you are using meat, add it, and cook, stirring occasionally until crisp, 3 to 5 minutes. (If not using meat, proceed.)
• In large bowl, combine pasta with remaining ingredients, along with salt and pepper (less salt if you are using meat). Pour into skillet, and turn heat to medium-low. Use a spoon if necessary to even out top of frittata. Cook undisturbed until mixture firms up on bottom, then transfer to oven. Bake just until top is set, about 10 minutes. Remove, and serve hot or at room temperature.