vegetable frittata with pancetta

Name: Vegetable Frittata with Pancetta
Prep time: 10 min
Cook time: 15 min
Yield: 2
Cuisine: American
Ingredients: 4 eggs, lightly beaten; 1-2 tablespoon(s) sour cream, lite or plain yogurt; 1 teaspoon(s) herb mixture (italian seasoning works); 1/4 teaspoon(s) ground pepper, or to taste; 1/4 teaspoon(s) sea salt, or to taste; 1/4 teaspoon(s) smoked paprika; 1/4 cup(s) feta cheese, crumbled; 1-2 - spritz of cooking spray or olive oil; 4 ounce(s) pancetta, minced; 1/2 cup(s) onion, chopped; 1/2 cup(s) yellow, red or green bell pepper; 1 - fresh jalapeño, seeded and minced; 1 cup(s) zucchini, quartered and sliced; 1 teaspoon(s) minced garlic; 1 cup(s) left-over hash brown potatoes; tabasco sauce or other hot sauce to serve

9 Pinches 1 Photo

Carolyn Haas

Whitewater, WI

Updated on Dec 7, 2019

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!!

Rate

prep time 10 Min

cook time 15 Min

method Bake

yield 2 serving(s)

Ingredients

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

How To Make vegetable frittata with pancetta

Step 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.

Step 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.
Step 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.
Step 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!!)
Step 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.
Step 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.
Step 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.
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

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