Cast Iron

Frittata with Spring Greens, Parmesan andĀ Pancetta

May 28, 2013
Photo by Rocky Luten
Test Kitchen Notes

This recipe is featured in the story, 5 Fluffy, Vegetable-Packed Frittatas to Add to Your Spring Rotation, sponsored by FreshDirect. —The Editors

  • Prep time 5 minutes
  • Cook time 20 minutes
  • Serves 4 to 6
  • 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
In This Recipe
  1. In a large bowl, whisk together the eggs, salt and pepper to taste and Parmesan. Set aside.
  2. Turn on the broiler. In a 12-inch ovenproof non-stick or cast iron skillet, heat the olive oil over a medium flame. Add the pancetta and cook, stirring frequently, until it starts to crisp, 3 to 5 minutes. Add the onion and cook until it softens a bit, about 3 minutes.
  3. Add the greens and herbs and cook for one minute. Pour the eggs into the skillet, stir gently and cook undisturbed until almost set, about 5 minutes. Put the skillet under the broiler (about 4 inches from the heat) for a couple of minutes, until the eggs have set. Let cool for a few minutes before serving.

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