Real Recipes From Real Home Cooks ®

vegetable frittata with pancetta

Recipe by
Carolyn Haas
Whitewater, WI

This works for brunch or what ever meal you choose! I can never finish my hash browns when we go out for breakfast or brunch and bring them home. This is a good way to use them by adding lots of healthy ingredients and seasonings. Use whatever veggies you have on hand. PS If you are lucky enough to have a gas stove, cooking times may be a little different - you be the judge!!

yield 2 serving(s)
prep time 10 Min
cook time 15 Min
method Bake

Ingredients For vegetable frittata with pancetta

  • 4
    eggs, lightly beaten
  • 1-2 Tbsp
    sour cream, lite or plain yogurt
  • 1 tsp
    herb mixture (italian seasoning works)
  • 1/4 tsp
    ground pepper, or to taste
  • 1/4 tsp
    sea salt, or to taste
  • 1/4 tsp
    smoked paprika
  • 1/4 c
    feta cheese, crumbled
  • 1-2
    spritz of cooking spray or olive oil
  • 4 oz
    pancetta, minced
  • 1/2 c
    onion, chopped
  • 1/2 c
    yellow, red or green bell pepper
  • 1
    fresh jalapeño, seeded and minced
  • 1 c
    zucchini, quartered and sliced
  • 1 tsp
    minced garlic
  • 1 c
    left-over hash brown potatoes
  • tabasco sauce or other hot sauce to serve

How To Make vegetable frittata with pancetta

  • 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.