Frittata with Pancetta, Onion, and Tomato

Quick & easy!

Oct 25, 2024

A frittata is an egg-based Italian dish that I refer to as a crustless quiche. It is a fantastic one-pan recipe that is perfect for breakfast, lunch, or dinner. This meal is simple to make and can be quickly assembled.

Frittatas are perfect for those days when you want to whip up something fast and easy or when you want to use leftovers in your fridge. Making a frittata takes about 20 minutes, so you can have dinner ready in under 30 minutes. That is a win in my book.

Frittatas are very versatile. You can flavor them with any meat, cheese, veggies, and greens. They’re naturally gluten-free; you can also make them vegetarian and/or dairy-free.

This particular frittata uses onions, pancetta, and some Italian seasonings. When you don’t feel like eating plain scrambled eggs, throw together one of these. You won’t be disappointed!

FRITTATA WITH PANCETTA, ONION, AND TOMATO

Serves 4 – 6

Ingredients

8 large eggs

1/2 cup water

1 tablespoon olive oil

1/4 cup cubed pancetta

1/2 cup chopped onion

4 Roma tomatoes chopped

1 teaspoon basil

1 teaspoon oregano

salt & pepper

Directions

In a large bowl, whisk together the eggs and water.
In a 12-inch ovenproof nonstick or cast iron skillet*, heat the olive oil over medium heat. Add the pancetta, stirring frequently until it begins to crisp, about 3-5 minutes.
Add the chopped onions and tomatoes to the pan, and cook until they soften, about 3 minutes.
Turn on the broiler.
Pour the egg mixture into the skillet directly over the cooked pancetta, onions, and tomatoes. Sprinkle the herbs, salt, and pepper over the eggs. Stir gently, then let the eggs cook without stirring them for about 5-6 minutes, or until the egg mixture has set on the bottom and begins to set on the top.
Place the skillet under the broiler (about 3-4 inches below the heat), and broil until the edges are set and lightly browned (this will only take about 2 minutes).