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Author Notes: It doesn’t look like bacon and eggs. But it is–only better. An Italian take on an American classic with organic eggs, pancetta, homemade pesto, pecorino fresco and fingerling potatoes,all baked into a frittata. —allison arevalo @locallemons
Makes 1 7 inch frittata
Bacon and Eggs
- 6 eggs
- 1/2 pound fingerling potatoes, sliced thin, lengthwise
- 1/5 pound pancetta, cut into 1 inch pieces
- 1/3 cup milk
- 1/2 cup pecorino fresco, grated
- 2 tablespoons Extra virgin olive oil
- 1/4 cup homemade pesto
- 2 pinches sea salt
- Preheat oven to 400F.
- Heat up a large cast iron skillet and add one tablespoon of olive oil. When hot, add pancetta. Cook until browned on all sides and remove from pan.
- Add potato slices to the pan in a single layer and let cook without stirring for five minutes. This will create a nice brown crust. Stir potatoes and continue cooking until browned on all sides, 10 minutes total.
- Beat eggs well in a large bowl. Add milk. Next, when potatoes are browned, add pancetta back to the pan.
- Pour in the eggs and a spoonful of pesto. Stir to combine. Let cook on medium heat for 5 minutes.
- Sprinkle grated pecorino on top, and bake for about 15 minutes, or until cheese is melted and golden.
- 3 cloves of garlic, peeled
- 1 bunch basil
- 1/2 cup pine nuts
- 1/3 cup pecorino romano
- 1/3 cup extra virgin olive oil
- 1 pinch sea salt
- 1 pinch freshly ground black pepper
- Pour the pine nuts into a skillet and light toast on low heat. Remove when all sides are lightly browned - 5-7 minutes.
- Add the garlic and salt to a large mortar, and mash into a paste with the pestle.
- Add basil and continue to mash until the basil breaks apart. Add pine nuts and continue to mash.
- When it forms a paste, stir in the olive oil and grated pecorino cheese. Taste for salt. If you are not using the pesto immidately, add a drop of lemon juice to preseve the bright green color.
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