Frittata with pancetta, onion, and pepper*

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I went over to my friend Mary’s house for lunch, with the ten eggs I had in the house.  This is what we did with them.

Frittata with Pancetta, Onion, and Bell Pepper
(Serves two adults and two small but food-loving children for lunch)

4 ounces pancetta, cubed small
1 small onion, chopped
1 small green bell pepper, chopped
10 small eggs, or 7-8 larger ones
2 ounces cheddar cheese, grated
salt and pepper to taste

1. Turn on the broiler (you’ll be using it later). On the stovetop, heat a 12-inch cast-iron skillet, or any other oven-safe skillet of about that size, over medium heat until hot. Add the pancetta and cook, stirring frequently, until some of the fat renders out. Add the onions and peppers and cook, stirring frequently, until the vegetables are soft, about 10 minutes.

2. Beat the eggs well, and mix in the cheese, salt, and pepper. Spread the vegetable mixture evenly over the surface of the pan, and pour the egg mixture over it. Don’t stir. Let it cook until all but the top is set, about 10 minutes.

3. Take the pan off the stove and put it under the broiler until the top is set and has just a tinge of brown. This only takes a minute or two. Cut in slices and serve immediately.

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Comments

  1. Fritattas are way more tasty than omelettes in my view. And they’re so much easier to get right.