pancetta vegetable frittata

Name: Pancetta Vegetable Frittata
Prep time: 15 min
Cook time: 30 min
Yield: 8
Cuisine: Italian
Ingredients: 12 large free-run eggs; 1/4 cup(s) light sour cream; 1/2 tablespoon(s) italian seasoning; 1 teaspoon(s) hot paprika; 1 teaspoon(s) ground himalayan sea salt, divided; freshly ground black pepper, to taste (i always use mixed peppercorns); 5 ounce(s) goat cheese, crumbled and divided; 1 tablespoon(s) olive oil; 1 1/2 cup(s) pancetta, chopped; 2 cup(s) leeks, washed and chopped; 1/2 cup(s) red peppers, chopped; 1/2 cup(s) yellow or orange peppers, chopped; 1/2 cup(s) poblano peppers, chopped; 10-11 medium asparagus spears, woody ends removed and cut into 1-inch long; 2 large cloves garlic, pressed; 2 cup(s) cooked potatoes, peeled and cubed into 1/2-inch pieces; 3-5 dash(es) hot sauce; smoked paprika, sprinkled on top

11 Pinches 1 Photo

Francine Lizotte

Surrey South, BC

Updated on Aug 4, 2019

This recipe has a delicious combination of ingredients. Amazing when there are leftover cooked vegetables, this is a great dish to make!

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A slice of frittata on a plate with salad next to it.

prep time 15 Min

cook time 30 Min

method Stove Top

yield 8 servings

Ingredients

12 large free-run eggs
1/4 cup light sour cream
1/2 tablespoon italian seasoning
1 teaspoon hot paprika
1 teaspoon ground himalayan sea salt, divided
freshly ground black pepper, to taste (i always use mixed peppercorns)
5 ounces goat cheese, crumbled and divided
1 tablespoon olive oil
1 1/2 cups pancetta, chopped
2 cups leeks, washed and chopped
1/2 cup red peppers, chopped
1/2 cup yellow or orange peppers, chopped
1/2 cup poblano peppers, chopped
10-11 medium asparagus spears, woody ends removed and cut into 1-inch long
2 large cloves garlic, pressed
2 cups cooked potatoes, peeled and cubed into 1/2-inch pieces
3-5 dashes hot sauce
smoked paprika, sprinkled on top

How To Make pancetta vegetable frittata

Step 1

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.

Step 2

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.
Step 3

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.
Step 4

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.
Step 5

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
Step 6

To view this recipe on YouTube, click on this link >>>> https://www.youtube.com/watch?v=mPBqLG6M9jw
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