I know how you feel! Frittatas were never my thing. In fact, until recently, I had never even made one at home. If you don’t believe me, you can read more about my egg adventures by clicking here. But that has all changed. I have broadened my horizons, and become a frittata lover. And not just because they taste so good. They also happen to be a perfect meal-on-the-cheap. And while their main gig is brunch, they can stand in for breakfast, lunch, or dinner! More…
Frittatas were never my thing. In fact, until recently, I had never even made one at home. If you don’t believe me, you can read more about my egg adventures by clicking here. But that has all changed. I have broadened my horizons, and become a frittata lover. And not just because they taste so good. They also happen to be a perfect meal-on-the-cheap. And while their main gig is brunch, they can stand in for breakfast, lunch, or dinner!
Yes, the humble frittata is extremely versatile–even in what you pair with it. You see, frittatas are the Garanimals of the food world. For every five or six eggs in your frittata, you simply mix and match about one cup of fillings and a handful of grated cheese–all based on your taste and what’s available in the fridge. Leftovers and eggs make for a really inexpensive culinary adventure. Every time I think I have found my favorite, I am surprised by a new combination and gobble it up with the excitement of a 1-year-old eating cake for the first time. I am not normally a second helping type of girl–just ask my husband—but I now break that rule for frittatas (and Indian food, if I am being completely truthful)!
My favorite combo had been smoked ham with sauteed leeks and smoked Gruyere. But then a few days ago, I made warm bacon, fennel, and Brussels sprouts over tagliatelle pasta with chicken liver alfredo sauce, which had leftover braised fennel and Brussels sprouts. I knew immediately that these veggies would play well with pancetta and, of course, smoked Gruyere. As luck would have it, our girls egg production has increased with the longer days, so six eggs was a drop in the basket.
Putting this light supper together was a snap. I simply cracked and whisked the eggs, added the accouterments, poured into a buttered fry pan, cooked over low heat until slightly giggly, and then popped in the oven until set. In the off chance you would like a more formal recipe, here it is:
Pancetta, Fennel, & Brussels Sprouts Frittata
- 5 or 6 free range eggs (depending on the size provided by your egg source)
- 113 grams (4oz) of pancetta, precooked and crumbled
- 1/2 cup (by volume) braised fennel & Brussels sprouts
- 1/2 cup(by volume) of grated smoked Gruyere
- salt & pepper to taste
- knob of butter
MISE EN PLACE
- Preheat oven to 350 degrees.
- Get leftover veg braise out to bring to room temp.
- Cook pancetta.
- Crack and whisk eggs.
- Grate cheese.
- Get out butter, and make sure salt and pepper are within reach.
Heat 8″ non-stick fry pan over low to medium-low heat. Add butter. Once butter is melted, add veg to reheat.
Add whisked eggs, most of the meat and cheese, salt, and pepper. Slowly cook the mixture; gently but constantly stirring, making sure to scrap sides of pan as you go. Continue to stir until slightly giggly.
Once slightly giggly, pop in oven until just set; approximately 5 minutes, but really dependent on your oven and how well done you like your eggs. Do keep in mind that they will continue to cook from residual heat after being removed from the oven.
Allow to cool for at least 10 minutes. At that point, you can run a spatula around the side of the pan and slip the frittata on to a cutting board to cut/portion. To serve, sprinkle a bit of the leftover pancetta and grated cheese on top of each slice.
The addition of crusty grilled bread would be a nice complement at breakfast, while the grilled bread and a green salad would be satisfying lunch or dinner. I would also recommend that you try cooking for slightly less time than you think is appropriate. When the eggs are cooked to perfection, they are creamy; without being runny. But if you take the frittata out of the oven too late, the texture will become rubbery and lack the rich, velvety texture that makes this meal stand out.
Makes 4 servings.