Pancetta Vegetable Frittata
When I cook a meal, I’m usually pretty good at portioning out the correct amount for the number of people I will be serving. Of course, if someone decides to eat less, I will end up with some leftovers. Most of the time I don’t mind having extra food sitting in my refrigerator but when it comes to cooked vegetables… not so much! The next day, most of them are soggy, less flavorful and visually not so appealing…
I don’t like to eat something that I don’t enjoy just for the sake of not throwing it in the garbage. The day after “cooked vegetables” is definitely my best example of this unless you make this yummy recipe… my Pancetta Vegetable Frittata!
This is an egg dish that I love to make either when I’m stuck with leftover cooked vegetables or when I want to empty my crisper. It’s so tasty and easy to make. Another plus about this pancetta vegetable frittata is that it can be served for breakfast, brunch, lunch or dinner… it all depends on what you’re serving it with. Quiche Lorraine, Shakshouka as well as Omelets can be served anytime as well.
In the video I cooked all the vegetables (except the potatoes) as I’m progressing with the recipe but when I’m using up leftovers, the recipe goes much faster. You can prep it in 5 minutes and cook it for 15… not bad for such a tasty meal that’s ready in just 20 minutes!
With Easter coming, you’ll probably have people spending the weekend with you, this is an amazing recipe to make. You’ll be surprised how incredibly colorful and flavorful this Pancetta Vegetable Frittata is!
Bon Appétit!
Check out these other delicious egg recipes…
– Angel Eggs on a Cloud
– White Omelet
– Apple Cheese Soufflés
– Soft Boiled Eggs
– Breakfast Sausage Muffin Cups
– Eggs Benedict
and for even more breakfast and brunch recipes, click on this link… Recipe Category • Breakfast & Brunch
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Pancetta Vegetable Frittata
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Ingredients
- 12 large free-run eggs
- 1/4 cup light sour cream
- 1/2 tbsp. Italian seasoning see Recipe
- 1 tsp. hot paprika
- 1 tsp. ground Himalayan pink salt, divided
- freshly ground black pepper, to taste (I always use mixed peppercorns)
- 5 ounces goat cheese, crumbled and divided
- 1 tbsp. olive oil tips & tricks
- 1 1/2 cups pancetta, chopped
- 2 cups leeks, washed and chopped tips & tricks
- 1/2 cup red peppers, chopped
- 1/2 cup yellow or orange peppers, chopped
- 1/2 cup poblano peppers, chopped
- 10-11 medium asparagus spears, woody ends removed and cut into 1-inch pieces
- 2 large cloves garlic, pressed
- 2 cups cooked potatoes, peeled and cubed into 1/2-inch pieces
- 3-5 dashes hot sauce
- smoked paprika, sprinkled on top
Directions
- Preheat oven to 350ºF.
- In a large bowl, combine eggs, sour cream, Italian seasoning, hot paprika, sea salt and freshly ground black pepper; whisk until well blended. Add 2/3rds goat cheese, whisk and set aside.
- In a 12-inch cast iron skillet over medium heat, add oil and when it gets hot, add pancetta. Cook until it starts to crisp, about 6 to 7 minutes; transfer to a plate lined with paper towels.
- Return the skillet to the burner and add leeks; sauté for 2 minutes. Add peppers and a pinch of sea salt; cook for 3 minutes. Add asparagus and cook just enough to remove their bitterness about 2 minutes.
- Return the pancetta then add garlic; sauté for 1 minute. Add the potato cubes and gently stir. Add a few splashes of hot sauce, stir and cook until the potatoes are heated through, about 2 minutes.
- Turn off the heat and whisk the egg mixture before pouring it over the vegetable mixture; gently stir to blend. Add the remaining cheese on top and sprinkle with smoked paprika.
- One to two minutes later when the outside edges start to thicken, transfer to the preheated oven. Cook until the eggs are puffy but the center jiggles a little, about 10 to 13 minutes.
- Turn the broiler on and cook for 1 to 2 minutes. Remove from the heat to cool off, about 15 minutes.
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