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1
Heat a 10-12-inch oven-proof skillet over medium heat.
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2
Add 1 T olive oil.
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3
Saute pancetta or bacon until browned but not crisp.
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4
Drain on paper towels and set aside.
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5
Without cleaning skillet, toss in chopped garlic and saute just until fragrant, about 30 seconds.
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6
Immediately toss in chopped greens and saute until wilted.
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7
Remove to a plate and keep warm.
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8
In a blender, food processor or large bowl, combine eggs, milk, herbs, half the goat cheese and the pepper.
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9
Using a blender or food processor eliminates the need to chop the herbs and works more air into the eggs, giving better volume during cooking.
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10
Preheat oven to 350F.
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11
Heat butter and oil in same skillet, making sure to work oil up sides of pan.
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12
Return greens to pan and then pour in egg mixture.
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13
Cook over med heat for about 8 minutes until partially set, using a rubber spatula to pull cooked egg away from sides, allowing liquid egg to fall underneath.
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14
Crumble pancetta and remaining goat cheese over top of frittata and move pan to middle of oven, allowing at least 8 inches of headroom for eggs to rise, and cook for 20-25 minutes until completely set in the middle.
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15
Frittata can be served cold, room temp or warm.
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16
It makes a wonderful breakfast, brunch, lunch or dinner with soup and or salad.
