Pancetta Spinach and Cheese Frittata
This Pancetta Spinach and Cheese Frittata can be whipped up and cooked in under 30 minutes and makes a quick brunch, lunch, or dinner!
Servings: 6 slices
- 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.
Calories: 239kcal | Carbohydrates: 1g | Protein: 12g | Fat: 21g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 187mg | Sodium: 431mg | Potassium: 169mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1277IU | Vitamin C: 2mg | Calcium: 119mg | Iron: 1mg