Pancetta Vegetable Frittata

Francine Lizotte


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


☆☆☆☆☆ 0 votes

8 servings
15 Min
30 Min
Stove Top


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

How to Make Pancetta Vegetable Frittata


  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.
  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.
  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.
  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.
  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
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