Ciabattini Frittata - Shoemakers Frittata
- large eggs
- 2 Tbsp
- chopped fresh basil
- 2 Tbsp
- grated parmesan cheese
- salt & freshly ground black pepper
- slices pancetta, chopped
- 1 lb
- potato's, peeled and cut into 1/4-inch slices
- 2 Tbsp
- olive oil, divided
- small cipollini onions (or more)
- garlic cloves (or more)
- spinach or 2 -3 cups arugula, coarsely chopped
- chopped fire roasted peppers (to taste)
- 3 oz
- sliced provolone cheese (5 to 6 slices) (optional)
How to Make Ciabattini Frittata - Shoemakers Frittata
- 1Preheat broiler.
- 2Whisk together eggs, basil, Parmesan, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a large bowl.
- 3Cook pancetta in a 10-inch heavy skillet over medium heat, stirring, until crisp. Transfer with a slotted spoon to a large bowl then pour off all but 2 tablespoons fat.
- 4Add potatoes and 1/4 teaspoon each of salt and pepper to skillet, and sauté over medium-high heat until golden, about 3 minutes.
Cover skillet and continue to cook over medium-low heat, stirring a few times, until potatoes are just tender, about 3 minutes more. Transfer the potatoes with a slotted spoon to bowl containing the pancetta.
- 5Add 1 tablespoon oil to skillet and sauté onion and garlic over medium-high heat until pale golden, about 4 minutes, then add spinach and sauté until just wilted.
- 6Gently add the potatoes and pancetta, the roasted peppers, and remaining tablespoon of oil into onion mixture, spreading it evenly.
- 7Pour egg mixture evenly over vegetables and cook over medium-high heat, lifting up cooked egg around edges with a heat-proof spatula to let uncooked egg flow underneath, 2 to 3 minutes.
Reduce heat to medium and cook, covered, until it appears mostly set, with a moist top and center, 3 to 5 minutes more.
- 8Remove lid. If using the Provolone, broil frittata 5 to 7 inches from heat until set, but not browned, 1 to 2 minutes, then top with an even layer of cheese and continue to broil until browned and bubbling, 1 to 3 minutes (watch carefully).
- 9If skipping the cheese, broil frittata until the top is lightly browned, 1 to 3 minutes (making sure it doesn't burn).
- 10If using a nonstick skillet, slide the frittata onto a serving plate. If using a cast-iron skillet, cut and serve wedges directly from the skillet.