Go Back
–+ servings
Pancetta Vegetable Frittata
Print Recipe Add to Collection
5 from 3 votes

Pancetta Vegetable Frittata

This recipe has a delicious combination of ingredients. Amazing when there are leftover cooked vegetables, this is a great dish to make!
Prep Time15 minutes
Cook Time30 minutes
Passive Time15 minutes
Total Time1 hour
Servings: 8
Author: Francine Lizotte
Course: Breakfast & Brunch, Lunch
Cuisine: Fusion, International, Italian
Keyword Gluten Free, Holidays & Events, Light Meal, One Pot Meals

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.