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pancetta vegetable frittata

ClubFoody avatar
Recipe by
Francine Lizotte
@ClubFoody
Surrey South, BC

This recipe has a delicious combination of ingredients. Amazing when there are leftover cooked vegetables, this is a great dish to make!

yield 8 servings
prep time 15 Min
cook time 30 Min
method Stove Top

Ingredients For pancetta vegetable frittata

  • 12 lg
    free-run eggs
  • 1/4 c
    light sour cream
  • 1/2 Tbsp
    italian seasoning
  • 1 tsp
    hot paprika
  • 1 tsp
    ground himalayan sea salt, divided
  • freshly ground black pepper, to taste (i always use mixed peppercorns)
  • 5 oz
    goat cheese, crumbled and divided
  • 1 Tbsp
    olive oil
  • 1 1/2 c
    pancetta, chopped
  • 2 c
    leeks, washed and chopped
  • 1/2 c
    red peppers, chopped
  • 1/2 c
    yellow or orange peppers, chopped
  • 1/2 c
    poblano peppers, chopped
  • 10-11 md
    asparagus spears, woody ends removed and cut into 1-inch long
  • 2 lg
    cloves garlic, pressed
  • 2 c
    cooked potatoes, peeled and cubed into 1/2-inch pieces
  • 3-5 dash
    hot sauce
  • smoked paprika, sprinkled on top

How To Make pancetta vegetable frittata

  • 1
    Preheat oven to 350ºF. In a large bowl, combine eggs, sour cream, Italian seasoning, hot paprika, sea salt and freshly ground black pepper; whisk until well blended. Add 2/3 goat cheese, whisk and set aside.
  • 2
    In a 12-inch cast iron over medium heat, add oil and when hot, add pancetta. Cook until it starts to crisp, 6 to 7 minutes; transfer to a plate lined with paper towel.
  • 3
    Return skillet to burner and add leeks; sauté for 2 minutes. Add peppers and add a pinch of sea salt; cook for 3 minutes. Throw in asparagus and cook just enough to remove bitterness about 2 minutes. Return pancetta then add garlic; sauté for 1 minute. Add potato cubes until gently stir. Add a few splashes of hot sauce, stir and cook until potatoes are heated through, about 2 minutes.
  • 4
    Turn off the heat and whisk egg mixture before pouring in the vegetable mixture; stir to blend. Drop the remaining cheese on top and sprinkle with smoked paprika.
  • 5
    One to two minutes later when the outside edges start to thicken, transfer to preheated oven. Cook until eggs are puffy but center jiggles a little, about 10 to 13 minutes. Turn broil on and cook for 1 to 2 minutes. Remove from the heat to cool off, about 15 minutes. Makes 8 servings
  • 6
    To view this recipe on YouTube, click on this link >>>> https://www.youtube.com/watch?v=mPBqLG6M9jw
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