Tomato Pancetta Frittata Recipes

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POTATO PANCETTA FRITTATA



Potato Pancetta Frittata image

Provided by Ina Garten

Categories     main-dish

Time 1h55m

Yield 8 servings

Number Of Ingredients 13

2 ounces pancetta, medium diced
1 tablespoon olive oil
7 tablespoons unsalted butter, divided
2 cups Yukon Gold potatoes, 1/2-inch-diced (4 potatoes)
8 extra-large eggs
15 ounces ricotta cheese
3/4 pound Gruyere cheese, grated
1/2 cup whole milk
1/3 cup all-purpose flour
3/4 teaspoon baking powder
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
6 fresh basil leaves, julienned

Steps:

  • Preheat the oven to 350 degrees F.
  • In a medium (10-inch) oven-proof omelet pan over medium-low heat, cook the pancetta in the olive oil for 5 to 10 minutes, until browned. Remove the pancetta from the pan with a slotted spoon and set aside.
  • Melt 2 tablespoons of the butter in the pan (don't wipe it out). Add the potatoes and fry them for 6 to 8 minutes, until cooked through and lightly browned, turning occasionally. Melt the remaining 5 tablespoons of butter in a small dish in the microwave.
  • Meanwhile, whisk the eggs in a large bowl, then stir in the ricotta, Gruyere, melted butter, and milk. Combine the flour, baking powder, salt and pepper and stir into the egg mixture. Add the basil.
  • Put the pancetta back into the pan with the potatoes and pour in the egg mixture. Place the pan in the center of the oven and bake for 50-55 minutes, until the frittata is browned and puffed and a knife inserted in the middle comes out clean. Serve hot.

ARTICHOKE, PANCETTA AND SPINACH FRITTATA



Artichoke, Pancetta and Spinach Frittata image

Make and share this Artichoke, Pancetta and Spinach Frittata recipe from Food.com.

Provided by East Wind Goddess

Categories     Breakfast

Time 30m

Yield 6 serving(s)

Number Of Ingredients 14

2 teaspoons olive oil
1/4 cup chopped pancetta
1 large shallot, minced
2 cups fresh spinach, chopped
8 eggs or 1 cup Egg Beaters egg substitute
6 artichoke hearts, quarters
1/2 cup asiago cheese, grated
1/4 cup white wine
1/4 cup sun-dried tomato, chopped
1 tablespoon chopped fresh basil
1 tablespoon fresh rosemary, chopped
2 tablespoons pine nuts
sea salt
white pepper

Steps:

  • Preheat oven to 500 degreed F.
  • Put sun dried tomatoes in wine and allow to partially rehydrate for 15 minutes.
  • Whisk eggs together with a pinch of sea salt and white pepper.
  • In an all-metal pan, heat olive oil.
  • Begin frying the pancetta, stirring constantly, for 1 minute.
  • Add shallots and cook until soft.
  • Add spinach and cook for 2 minutes, stirring.
  • Add sun dried tomatoes, basil and rosemary.
  • Add egg mixture to the pan.
  • Agitate the eggs into the other ingredients and add in the cheese bit by bit. Hold about a tablespoon back.
  • Remove the pan from the heat and arrange the artichoke quarters evenly around the pan.
  • Sprinkle the pine nuts over the mixture
  • Finish with the last tablespoon of cheese.
  • Put the pan in the oven's center rack and bake for 10 minutes or until firm in the center.
  • Slide out of the pan and cut into 6 slices.
  • Notes.
  • You'll need an all-metal pan to take this dish from the stove to the oven in the true frittata style. (Alternatively, the portions could be baked in individual ramekins, just mix all the the ingredients into the eggs, then pour into the ramekins and bake). Made with egg substitute, this is a more healthful and low fat brunch item, great accompanied by fresh fruit and mimosas made with prosecco.

FRITTATA WITH CHERRY TOMATOES AND BABY SPINACH



Frittata With Cherry Tomatoes and Baby Spinach image

I generally like fritatta's and I love anything that can be done with spinach in a non sloppy format, so I'm really looking forward to trying this one.

Provided by Luschka

Categories     Breakfast

Time 32m

Yield 2-3 serving(s)

Number Of Ingredients 6

6 eggs
1 teaspoon olive oil
200 g cherry tomatoes, halved
350 g Baby Spinach
chopped fresh basil
chopped fresh parsley

Steps:

  • Preheat the over to 200C/gas 6.
  • Whisk the eggs with 2 tablespoons of water.
  • Heat the oil with 1 tablespoon of water.
  • Add the tomatoes and spinach and cook until the spinach begins to wilt.
  • Sprinkle the herbs.
  • Pour in the eggs and transfer to the preheated over.
  • Bake for 10-12 minutes until well- risen and golden brown.
  • Slice in wedges and serve with a side salad.

TOMATO, OLIVE, PANCETTA & FONTINA FRITTATA



Tomato, Olive, Pancetta & Fontina Frittata image

This is a great tasting tomato, olive and fontina frittata. This is a super dish to make for a Sunday or Holiday Brunch or even a dinner party. I do most of the prep for this in my food processor/mini-chopper (for the tomato, pancetta, scallions, & olives). Recipe doesn't include it, but you could also add some Italian peppers or cherry peppers to kick it up a bit.

Provided by BlondieItaliana

Categories     Breakfast

Time 32m

Yield 6 serving(s)

Number Of Ingredients 10

6 eggs
1 tablespoon flour
1/2 teaspoon black pepper
1 1/2 teaspoons italian seasoning (or 1 teaspoon Good Seasons Italian Salad Dressing Mix)
2 cups Fontina cheese, shredded (or cheddar or Monterey Jack)
1 (3 7/8 ounce) can olives, sliced and pitted
1/2 cup green onion (thinly sliced)
1/2 cup tomatoes (fresh tomato, chopped and seeded)
1/2 cup pancetta (or Canadian bacon or ham)
cooking spray (Pam olive oil cooking spray)

Steps:

  • Preheat oven to 350°F Spray 3-4 quart casserole dish with olive oil Pam cooking spray or brush with olive oil.
  • In bowl, whisk 1 egg with flour until blended then whisk in the 5 remaining eggs, pepper and Italian seasoning. Stir in remaining ingredients.
  • Transfer to baking dish and bake 22-25 minutes until golden brown and well set.

Nutrition Facts : Calories 246.4, Fat 18.3, SaturatedFat 8.8, Cholesterol 253.3, Sodium 529.2, Carbohydrate 4.5, Fiber 1.1, Sugar 1.5, Protein 16.1

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