Everyday Cooking

Frittata with Spring Greens, Parmesan and Pancetta

May 28, 2013

Merrill's baby Clara is finally old enough to eat solid foods. Armed with her greenmarket bag, a wooden spoon and a minimal amount of fuss, Merrill steps into the fray.

Today: A frittata chock full of goodies.

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When best laid plans go off the rails and I need something quick and versatile -- or when it's just time to clean out the fridge -- Clara gets eggs for dinner. She's not a huge fan (yet) of eggs on their own -- scrambled, fried or otherwise. I think it's a texture thing; I didn't like eggs on their own until I was well into my teens.

More: Merrill makes creamy, soft, crave-worthy scrambled eggs.

But once I throw in onion, cheese and some greens, Clara's suddenly all about eggs. So I turn to my trusty cast iron pan and whip up a frittata. I keep the proportions pretty much the same (a high ratio of "stuff" to egg, which mainly serves as a binder), changing up the cheese, greens and type of onions depending on what's around. If I have pancetta or ham or bacon I'll throw some in, but I don't worry too much about it.

Clara is just starting to use her fork, but this is one dinner she still insists on eating with her fingers. And it's even better the next day.


Frittata with Spring Greens, Parmesan and Pancetta

8 large eggs
Salt and freshly ground pepper
1/2 cup grated parmesan
1 tablespoon olive oil
1/4 cup cubed pancetta
1/2 cup chopped onion
1/2 cup spring greens (arugula, mustard, etc.), roughly chopped
1 teaspoon chopped fresh thyme

See the full recipe (and save and print it) here.

Photos by James Ransom 

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  • brooklynchick
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  • Merrill Stubbs
    Merrill Stubbs
I'm a native New Yorker, Le Cordon Bleu graduate, former food writer/editor turned entrepreneur, mother of two, and unapologetic lover of cheese.


brooklynchick June 9, 2013
1/2 cup of greens per 8 eggs seems like not a lot of greens. Do you think I could double the greens and have it still be good?
Merrill S. June 9, 2013
Sure! There's a bunch of stuff in this frittata but there's always room for more greens...
terryd June 5, 2013
Clara is adorable & has excellent taste already, IMO. My favorite brunch/lunch dish is an artichoke frittata on a big bed of greens (arugala is a must) flavored with a weak drizzle of wine vinegar. I frequently include parm or pecorino (no more than a pinch, literally) in the eggs. Hot eggs, cold greens - I love it. Usually start w/a fork & end up using fingers. LOL. Health & happiness to Clara & you all.
Merrill S. June 7, 2013
Thank you so much!