Recipes Nugget Markets Signature Recipes
Artichoke & Pancetta Frittata
- Prep time
- 10–15 minutes PT15M
- Cook time
- 15–20 minutes PT20M
- Yield
- 2–3 servings
- Difficulty
In the mood for a little brunch? This quick and easy frittata is sure to have your guests asking for seconds.
Ingredients
- 2 ounces pancetta, small-diced
- 6 eggs
- Pinch of cracked black pepper
- ½ can (7 ounces) artichoke hearts, julienned
- 4 ounces Italian Fontina, grated
- 1 ounce Parmigiano-Reggiano
Preparation
Preheat oven to 400ºF.
Render the pancetta over medium-low heat until crispy, then remove and set aside, reserving the fat in the pan.
Beat eggs and season with a pinch of pepper. Pour into the pan and stir the middle of the mixture with a spatula. When the eggs start to set, add the other ingredients, making sure to distribute them evenly throughout. Use a spatula to separate the eggs from the side of the pan. When the outside of the frittata starts to solidify, place the whole pan in the oven.
Check on the frittata every 5 minutes. When the top of the frittata starts to become solid, sprinkle the Parmigiano-Reggiano on top. The frittata is done when the top is brown and the middle jiggles but is solid to the touch.
Techniques used in this recipe:
- julienne
- julienne: vegetables, potatoes, or other items cut into strips; 1/8-inch square x 1 to 2 inches is standard. Fine julienne is 1/16-inch square.
Pair with
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Champagne
Taste the stars! True Champagnes come from only one region, also called Champagne, about 90 miles northeast of Paris. Making Champagnes involves a secondary fermentation that occurs in the bottle, lending the wine its effervescence.