Thursday, September 24, 2015

Parmesan Pancetta Frittata

I wanted to create something that would slightly resemble an omelet or frittata with a crispy parmesan crust and I must admit, I'm quite happy with the result. It's more than a ham & cheese omelet, but still casual enough that it doesn't take itself too seriously. I love this thinner version of a frittata and it's savory enough to serve for lunch or dinner if you're too late for breakfast or brunch!

There's nothing particularly special or innovative about this recipe - its beauty lies in its simplicity and it's perfect for week nights when you're short of time or early mornings when you may have overindulged the night before. It's also worth saying that though this is at its best when it's warm, but it's not half bad cold either… I love making this particular frittata for breakfast in the morning and nibbling on the leftovers all day long.

Just one note on the cooking. I've not specified any salt at all for a very good reason… Pancetta and parmesan cheese are both quite salty, so I personally would refrain from adding any additional salt while cooking. If it would benefit from a little dusting of salt, I recommend letting each person served salt the frittata slices to their own particular tastes.

2 tablespoons garlic oil
6 eggs, lightly beaten
150g cubed pancetta
1/2 cup parmesan cheese
Generous grinding of fresh black pepper

1. Preheat the grill or broiler on high. Then warm the garlic oil in a frying pan over medium-low heat that can be put into the oven (such as a cast iron skillet or other cast iron cookware such as a shallow casserole).  Cook the pancetta until it starts to look bronze & crispy.

2. When the pancetta is cooked, pour the eggs over and add a generous grinding of fresh black pepper.

3. Let the eggs cook gently, running a rubber spatula around the outside rim of the pan to allow the wet eggs to leek down to the bottom of the pan for faster cooking.

4. When the eggs are just set, through but still moist on top, sprinkle with the parmesan cheese and transfer the pan to the oven under the grill or broiler for about 2 minutes or until just set and the cheese has melted.

5. To serve, run a rubber spatula around the rim of the pan and gently underneath the frittata to loosen it and simply slide it out onto a serving plate. Slice like a pie and enjoy!

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