Cast Iron

Frittata with Spring Greens, Parmesan andĀ Pancetta

May 28, 2013
6 Ratings
Photo by Rocky Luten
  • Prep time 5 minutes
  • Cook time 20 minutes
  • Serves 4 to 6
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

What You'll Need
  • 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
  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.

See what other Food52ers are saying.

2 Reviews

SophieL July 18, 2017
Made this today for appetizers with a few substitutions (based on what I had on hand): 2 green onions for the chopped onion and 1/2 tsp. Penzey's pasta sprinkle for the fresh thyme (pasta sprinkle is a blend of basil, oregano, garlic and thyme), which I added to the egg mixture to hydrate. Even though I left the frittata under the broiler for 45 seconds too long, it turned out great!
PHIL June 27, 2016
Nice simple recipe . I didn't have any pancetta so I subbed in Chorizo.