I purchased a deep 1- inch non-stick skillet on a whim one day as it was on sale and it turned out to be a good thing when I needed an small oven proof skillet to make my first frittata. This Kale & Pancetta Fritatta is a fantastic way to use kale during the height of the season, and for non-kale lovers, you can try spinach.
- 3 tablespoons olive oil
- 150 grams cubed pancetta
- 1/2 medium onion, diced
- 1/5 red pepper, diced
- 8-10 kale leaves
- 7-8 large eggs
- 1/4 cup milk or cream
- 1/4 cup shredded cheese (italian blend or mozzarella)
- 1 tablespoon flour
- salt (about 1/2 teaspoon) and pepper to taste.
- Heat oven to 350F.
- Bring pot of salted water to boil. Add kale leaves and par boil for 1 minute. Drain, squeeze out excess water and chop.
- Heat 1/2 tablespoon olive oil in 10 inch non-stick, oven proof skillet, add pancetta and fry until browned. Drain & set aside.
- In some of reserved pancetta drippings and another 1/2 tablespoon olive oil, fry onion and red pepper until softened. Set aside.
- In a bowl, whisk eggs with milk, cheese, flour, salt & pepper. The pancetta adds some saltiness so keep that in mind when adding salt.
- Add kale, pancetta, onions and peppers once they have cooled somewhat (adding them warm is ok, just not hot).
- Heat remaining 2 tablespoons olive oil in same skillet. When oil is hot, add egg mixture. Reduce heat to medium and stir egg mixture from sides and bottom until eggs have ‘thickened’ slightly but are still runny.
- Turn heat to low, cover and cook until eggs are set about 1 inch from sides of pan (about 8 minutes).
- Uncover and transfer frittata to oven. Bake another 15-20 minutes until top is set.
- Remove from pan and let sit another 10 minutes before serving. It can sit in the warm pan for 30 minutes and will remain relatively warm, but not hot.
Yield: 5 to 6 servings