- Prep time
- 10-15 minutes PT15M
- Cook time
- 15-20 minutes PT20M
- 2-3 servings
In the mood for a little brunch? This quick and easy frittata is sure to have your guests asking for seconds.
A frittata is the Italian equivalent of an omelet. While the preparation is similar (both being cooked in a skillet), unlike the French or American versions, a frittata is often finished in the oven or directly under the broiler.
- 6 eggs
- 2 ounces pancetta, diced small
- ½ can artichoke hearts, julienned
- 4 ounces Italian Fontina, grated
- 1 ounce Parmigiano-Reggiano
- Pinch of cracked black pepper
Preheat oven to 400ºF.
Render the pancetta over medium-low heat until crispy; 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 the eggs. Separate the eggs from the side of the pan with your spatula. When the outside of the eggs 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: 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.
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.