Frittata with broccoli and pancetta
A frittata is maybe the easiest way to make a fancy breakfast. They are so easy and so good. Recently I discovered that you can cook a frittata in one pan too, which is a game changer over here (I’m all about less cleanup). I use a seasoned cast iron skillet similar to this one for this recipe. I used broccoli, pancetta and goat cheese for this because that’s what I had on hand. You can use any veggie and meat combo, though (bacon and potatoes? Ham and bell peppers? The options are endless). This will make four to five small servings or two to three larger breakfasts.
Other ways to prepare this breakfast
If you have a large group, perhaps for an Easter brunch, double it and cook it twice as long in a larger pyrex like a casserole. For a more decadent brunch, add some extra goat cheese on top and sprinkle with fresh chives. You can also make this in a pie crust for more of a quiche-like dish.
- 5 eggs
- One onion, chopped
- About a cup of broccoli florets, chopped
- One 4 oz package of diced pancetta
- Three tablespoons of grass fed butter
- Salt and pepper, to taste
- Two cloves of garlic or a half teaspoon of garlic powder (optional)
- About 1/4-1/2 cup goat cheese crumbles (optional)
Melt the butter in the pan, then sauté the onion until it is soft. Add the pancetta, then the broccoli, and cook about three minutes, stirring frequently. Add the garlic, if you are using it, and let it cook for about a minute. Whisk the eggs with the salt and pepper, and pour the mixture over the veggies in the pan. Allow the pan to sit on medium heat for about 90 seconds, then add the cheese evenly on top. Place the whole pan in the oven (preheated to 350) for ten minutes. Allow to cool for about five minutes before serving.
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