This Pancetta Spinach and Cheese Frittata can be whipped up and cooked in under 30 minutes and makes a quick brunch, lunch, or dinner!
There are endless possibilities when it comes to making a frittata, but they all have a few things in common; they are easy to do, require less than 30 minutes from start to finish, and are perfect at any time of day, all-year-round!
This Pancetta Spinach and Cheese Frittata is made with fresh spinach leaves, smoked pancetta, and two types of cheese (parmesan and mozzarella), but can be adapted in any way possible. And flexibility is one thing that makes frittata a great meal, without the need of too much planning ahead and using any ingredients you have on hand!
Cooking frittata is easy, but there are a few things to keep in mind. First, you will need to cook the frittata in a skillet on low heat for a few minutes, on the stovetop. This is followed by 12-15 minutes of oven time, until the frittata puffs up and is cooked at the center. Frittata can be served warm out of the oven, at room temperature, or even cold, making it a suitable meal at any time of year.
Why this Recipe Works:
This Pancetta Spinach and Cheese Frittata is:
- Loaded with cheesy, spinach, and pancetta flavors
- Great as breakfast, brunch, lunch, or dinner. It can be cut into smaller slices and served as an appetizer/starter or as finger food for guests. It can also be served in a sandwich, and are perfect for picnics!
- Can be adapted in any way to include any ingredients you have on hand.
- Can be served warm or cold
- Requires less than 30 minutes from start to finish, making it a perfect quick meal
- Can be made ahead, chilled, and served the next day
Ingredients for Pancetta Spinach and Cheese Frittata
For this recipe, I used fresh spinach, smoked pancetta, eggs, shredded mozzarella cheese, grated parmesan cheese, pepper, and a pinch of salt and nutmeg. You will also need a bit of butter for frying.
Here's a list of various possible ingredient substitutions. As I have already said, frittata is a very flexible dish and you can throw in any ingredients you might have at hand.
- Pancetta can be substituted with bacon, ham, or sausage.
- Spinach can be substituted with leeks, kale, zucchini, basil, mushrooms, tomatoes, or asparagus.
- You can eliminate mozzarella cheese altogether, but I suggest you include the parmesan cheese. Other options include Swiss cheese, grated cheddar, grated Grana Padano.
Making Pancetta Spinach and Cheese Frittata (Step by Step)
Here's a list of step by step instructions for making the perfect Pancetta Spinach and Cheese Frittata
Step 1: Beat Eggs
Break the eggs in a bowl and beat them using a whisk until they are evenly blended. Then, add salt, pepper (freshly ground), nutmeg, and parmesan cheese, and whisk to combine.
In the meantime, preheat the oven to 175°C (350F).
Step 2: Cook Pancetta
Heat some butter in an oven-safe skillet on the stovetop. Cook the pancetta until crispy (2-3 minutes on medium heat), stirring constantly with a wooded spoon. Once cooked, transfer pancetta to a glass bowl. Do not clean skillet.
Step 3: Wilt Spinach
Rinse and drain spinach leaves and place them in the same skillet. Saute for 2-3 minutes on medium heat, stirring constantly, until spinach wilt. Whilst doing this, quickly whisk the egg mixture one more time.
Step 4: Cook Frittata on Stovetop
Slowly pour your egg mixture into the skillet, turn the heat down to low, and stir the mixture gently to mix spinach with egg mixture. Add the pancetta cubes and sprinkle with shredded mozzarella cheese. Cook for 3 to 4 minutes on low heat.
Step 5: Bake
Transfer the skillet into the preheated oven and bake until eggs are set in the middle (about 10 -12 minutes). Transfer out of the oven, allow to cool slightly, slice frittata into wedges, and serve!
Tips for the Best Frittata
- The texture and cooking method of a frittata differs from that of an omlette; omlettes are usually creamy and runny but frittatas should be set and firm.
- When cooking on the stovetop, make sure to cook on low heat.
- This recipe was made in an 11-inch oven-safe skillet and the frittata turns to be quite thin. Use a smaller skillet, or more eggs (and other ingredients) for a thicker frittata.
Making Ahead and Storing
Leftovers will keep well in a refrigerator (in an airtight container) for 3-4 days. You can serve leftover frittata cold, or warm it slightly in the microwave.
If you like this recipe, you might also like:
If you've tried this Pancetta Spinach and Cheese Frittata, let me know your thoughts in the comments below and don't forget to rate the recipe! Also, don't forget to follow me on Pinterest, and Instagram to stay updated with any new recipes!
Pancetta Spinach and Cheese Frittata
- 2 tbsp. butter
- 6 eggs (medium-sized)
- 2 tbsp. parmesan cheese grated
- ⅛ tsp. salt
- ⅛ tsp. ground nutmeg
- ⅛ tsp. black pepper freshly ground
- 150 g pancetta
- 50 g spinach leaves
- 2 tbsp. mozzarella shredded
- Preheat the oven to 175°C (350F).
- Crack eggs in a medium sized bowl and whisk well until combined. Stir in grated parmesan cheese, salt, pepper, and nutmeg and mix.
- Melt 1 tbsp. butter in an oven-safe skillet on the stovetop on medium heat. Place pancetta and cook, stirring frequently, until crispy (2-3 minutes). Transfer to a glass bowl and set aside.
- Using the same skillet, place spinach leaves (washed and drained), and saute until wilted (2-3 minutes), stirring frequently. Leave spinach in skillet. In the meantime, whisk egg mixture one more time.
- Add 1 tbsp. butter to skillet and slowly pour egg mixture, stirring to combine with spinach. Turn the heat down to low and cook for 3-4 minutes. Top with pancetta cubes and sprinkle with shredded mozzarella.
- Transfer skillet to preheated oven and bake for 10-12 minutes, until eggs are set in the middle. Transfer out of oven, allow to cool slightly, slice into wedges, and serve.