Artichoke & Pancetta Frittata


6 eggs
2 oz. pancetta (small), diced
½ can artichoke hearts, julienne
4 oz. Italian Fontina, grated
1 oz. Parmigiano-Reggiano
Pinch of cracked black pepper


Preheat your oven to 400ºF.

Render the pancetta over medium-low heat until crispy; remove and set aside, reserving the fat in the pan.

Beat the 6 eggs and season with a pinch of pepper; pour into the pan and stir the middle of the mixture with a spatula. When the eggs start to set, add the other ingredients, making sure to distribute them evenly throughout the eggs. Separate the eggs from the side of the pan with your spatula. When the outside of the eggs starts to solidify, place the whole pan in the oven.

Check on the frittata every 5 minutes. When the top of the frittata starts to become solid, sprinkle the Parmigiano-Reggiano on top. The frittata is done when the top is brown and the middle jiggles but is solid to the touch.

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