Frittata with Pancetta and Mint
- Preparing Time: -
- Total Time: -
- Served Person: Makes 6 servings
- 1/8 teaspoon ground black pepper
- 3/4 teaspoon salt
- 1 1/2 tablespoons olive oil
- 1/4 cup cold water
- 12 large eggs
- Carbohydrate 6 g(2%)
- Cholesterol 391 mg(130%)
- Fat 24 g(37%)
- Fiber 1 g(5%)
- Protein 17 g(34%)
- Saturated Fat 7 g(37%)
- Sodium 444 mg(19%)
- Calories 311
Preparation Heat olive oil in large nonstick broilerproof skillet over medium heat. Add pancetta and onion and sauté until onion is soft, about 10 minutes. Preheat broiler. Whisk eggs, 1/4 cup water, salt, and pepper in medium bowl to blend. Pour eggs into skillet with onion and pancetta. Stir 1 minute. Add 1/2 cup chopped mint; stir 30 seconds. Reduce heat to low and cook without stirring until almost set, about 10 minutes. Broil frittata just until firm, about 1 minute. Using spatula as aid, transfer frittata to serving platter. Sprinkle with remaining 2 tablespoons chopped mint. Cut frittata into wedges and serve. Pancetta, Italian bacon cured in salt, is available at Italian markets and in the deli case at many supermarkets.
Preparation Heat olive oil in large nonstick broilerproof skillet over medium heat. Add pancetta and onion and sauté until onion is soft, about 10 minutes. Preheat broiler. Whisk eggs, 1/4 cup water, salt, and pepper in medium bowl to blend. Pour eggs into skillet with onion and pancetta. Stir 1 minute. Add 1/2 cup chopped mint; stir 30 seconds. Reduce heat to low and cook without stirring until almost set, about 10 minutes. Broil frittata just until firm, about 1 minute. Using spatula as aid, transfer frittata to serving platter. Sprinkle with remaining 2 tablespoons chopped mint. Cut frittata into wedges and serve. Pancetta, Italian bacon cured in salt, is available at Italian markets and in the deli case at many supermarkets.
