Pancetta Frittata
I love quick and easy meals and when I know there's some pool time or indulgent dinnertime ahead, I like to go easy on the carbs to make sure I avoid bloating. That's where frittata's come in! This is great for a light lunch or dinner and it's so effective when you've been away and need something to return home to that'll keep in the fridge. I mostly make this when I'm just being lazy though.
I recommend removing the eggs from the fridge and putting them in a bowl of warm water - think warm enough to dip your hands into when first indoors from the icy cold, to bring them to room temperature if you're in a hurry. If you're doubling the recipe, add about a quarter cup of milk to keep it fluffy! You can also lightly poach the leftover egg yolks for some dippy egg soldiers if you're not able to use them in baking or for some home-made custard.
Pancetta keeps for a good amount of time-up to a month in the fridge. No spring onions, onions, stored in a cool dark place in a sack or a paper bag pierced with a good number of holes will keep for a couple of weeks too. Sun-dried tomatoes are a great addition in place of fresh tomatoes if you've got them. Just pop them in some warm water to rehydrate before cutting them up. You can spice things up with some chilli flakes or fresh chillies. Know your palate!
Recipe - serves 1-2
1/2 tbsp olive oil
6 eggs (4 full eggs, 2 with whites only)
75g pancetta (1 shredded cooked chicken breast if you don't eat pork)
2 spring onions
1 beef tomato
1 tsp thyme
1 tsp parsley
1 tsp salt
1 tsp black pepper
1/2 cup cheese
- Chop the tomato and slice the spring onions and set aside.
- Put the pancetta in a dry oven-safe frying pan and heat until the pancetta starts to crisp and release some fat into the pan. If using chicken, heat the oil and add the chicken but note that you'll need an additional half tbsp of oil.
- Add the tomatoes and spring onions and the condiments and fry for a couple of minutes. If you want some extra things in there like mushrooms or leeks, add them now.
-Meanwhile, crack the eggs into a bowl, discarding the shells and whisk with a fork or egg whisk until frothy. If doubling the recipe, add the milk before you whisk.
-Add the eggs to the mixture in the pan and turn off the heat. Pour on the cheese and transfer to the oven for 5 minutes or until the top is set and a knife through the middle comes out clean.
- Don't leave to cool for more than a minute! Frittatas are yummiest when they're nice and hot!
We had ours with salad and some spicy meat! Have a look at the instagram feed for my serving suggestion!
