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
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Ingredients
- 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
- Basil Pesto
-
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
Directions
- Bacon and Eggs
-
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.
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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.
- Basil Pesto
-
Pour the pine nuts into a skillet and light toast on low heat. Remove when all sides are lightly browned - 5-7 minutes.
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Add the garlic and salt to a large mortar, and mash into a paste with the pestle.
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Add basil and continue to mash until the basil breaks apart. Add pine nuts and continue to mash.
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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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