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Frittata with Mint and Pancetta
Frittata with Mint and Pancetta
(Frittata con Menta e Pancetta)
 
 
Ingredients:
 
1 and 1/2 tablespoons extra virgin olive oil
6 ounces pancetta cut into 1/4-inch pieces (about 1 and 1/2 cups)
1 and 1/2 cups chopped red onion

12 large eggs
1/4 cup cold water
3/4 teaspoon salt
1/8 teaspoon ground black pepper
1/2 cup plus 2 tablespoons chopped fresh mint
 
Directions:
 
Heat olive oil in large nonstick broiler proof skillet over medium heat.

Add pancetta and onion and saute until onion is soft, about 10 minutes.

Preheat broiler.

Whisk eggs, 1/4 cup water, salt and pepper in medium bowl to blend.

Pour eggs into skillet with onion and pancetta.

Stir 1 minute.

Add 1/2 cup chopped mint; stir 30 seconds.

Reduce heat to low and cook without stirring until almost set, about 10 minutes.

Broil frittata just until firm, about 1 minute.

Using spatula as aid, transfer frittata to serving platter.

Sprinkle with remaining 2 tablespoons chopped mint.

Cut frittata into wedges and serve. Serves 6.
 
That's it!
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