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Panchetta Fritatta

Prep Time35 mins
Total Time1 hr 15 mins
Keyword: breakfast/brunch, savory breakfast
Yield: 6 people

Ingredients

  • 6 eggs
  • 1/4 cup half and half (optional)
  • 8 oz (2 cups) cooked fettuchini or similar pastaC
  • 1 small onion minced
  • 1 clove garlic mincedCCC
  • 1 tsp sage
  • 1/2 cup sweet peas
  • 1 small bunch kale
  • 4 oz thinly sliced pancetta
  • 1/4 cup olive oil
  • tt salt and pepper

Instructions

  • Preheat oven to 375º. crack eggs into a mixing bowl and add cream, salt. Scramble and set aside. Prep kale by removing the tough part of the stems and chiffonade [thinly sliced].
  • In a large oven-safe sauté pan or iron skillet, add half of the olive oil onion, garlic and bring to medium heat. Saute until onions begin to become translucent.
  • Increase heat to medium-high and add spinach/kale to the pan. season with salt /pepper and saute until tender about 1-2 minutes. Add peas and sage to the pan, and fold to incorporate.
  • Pour remaining olive oil into the pan making sure the oil coats the bottom of the pan and not the vegetables. Carefully add pasta to the pan, layering the noodles so they are evenly distributed amongst the vegetables. repeat the process with the pancetta. Reduce heat to medium-low.
  • Quickly whisk scrambled eggs to incorporate extra air into them. Immediately pour scrambled eggs into the pan covering the vegetables, pasta, and pancetta. Allow eggs to cook on the stovetop for 30 seconds before removing from the heat and transferring to the oven. Bake frittata until eggs are cooked thoroughly and edges are slightly browned. Remove from oven and allow to cool for 2-3 minutes before serving. Serve in the pan or on a serving platter. Enjoy alone or with your favorite brunch items.
  • Bake frittata until eggs are cooked thoroughly and edges are slightly browned. Remove from oven and allow to cool for 2-3 minutes before serving. Serve in the pan or on a serving platter. Enjoy alone or with your favorite brunch items.