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30-Minute Italian Frittata

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A quick and flavorful Italian frittata made with pancetta, onions, and parmesan that can be whipped up in just 30 minutes, perfect for any meal.

Ingredients

Scale
  • 3 tbsp olive oil
  • 1/3 cup pancetta, diced into 1/4-inch cubes
  • 1/2 onion, diced
  • 1 clove garlic, minced
  • 1 potato, peeled and cut into 1/2-inch chunks
  • Salt, to taste
  • Pepper, to taste
  • 10 eggs
  • 3/4 cup parmesan cheese, grated
  • Fresh parsley, for serving
  • 1 tbsp fresh rosemary, finely chopped

Instructions

  1. Dice the pancetta, potato, onion, garlic, and rosemary. Heat olive oil in a large oven-safe skillet over medium heat.
  2. Add the pancetta and cook for 2-3 minutes until it releases its fat and becomes slightly crispy.
  3. Add the onion and cook for 2 minutes until softened. Stir in the potato and cook for 6-8 minutes until they’re golden at the edges. In the last minute, add garlic and rosemary.
  4. Whisk together eggs, parmesan, salt, and pepper in a bowl.
  5. Pour the egg mixture into the skillet and reduce heat to medium-low, cooking undisturbed for 4-6 minutes until the edges set.
  6. Slide the frittata onto a plate and flip back into the skillet to cook the other side for 2-3 minutes until golden.
  7. Garnish with fresh parsley, cut into wedges, and serve warm or at room temperature.

Notes

This frittata is perfect for using up leftover vegetables or meats. Feel free to customize with your favorite seasonal ingredients.

Nutrition

Find it online: https://www.glutenfreez.com/italian-frittata/