Tomato-Pancetta Frittata Recipe

Name: Tomato-Pancetta Frittata
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 eggs; ½ teaspoon salt; ¼ teaspoon fresh ground pepper; 1 tablespoon olive oil; 3 ounces pancetta, thinly sliced and chopped (about 3/4 cup); ¾ cup corn kernel; 1 medium tomatoes, seeded and coarsely chopped; ⅓ cup green onion, sliced; 1 cup provolone cheese, shredded; 1 large tomatoes, thinly sliced

Servings: persons

8 eggs
½ teaspoon salt
¼ teaspoon fresh ground pepper
1 tablespoon olive oil
3 ounces pancetta, thinly sliced and chopped (about 3/4 cup)
¾ cup corn kernel
1 medium tomatoes, seeded and coarsely chopped
⅓ cup green onion, sliced
1 cup provolone cheese, shredded
1 large tomatoes, thinly sliced

1
Heat the oven to 425 degrees F.
2
In a medium bowl, whisk together the eggs, salt and pepper until well blended.
3
Heat a large (10-inch) nonstick ovenproof skillet over medium heat until hot.
4
Add the oil and heat until hot.
5
Add the pancetta and cook for 2 minute.
6
Stir in the corn and cook for 1 minute.
7
Stir in the chopped tomato and green onions; cook for 3-4 min or until the tomato begins to soften, stirring occasionally.
8
Pour in the eggs.
9
Cook, pushing down the sides and tilting the pan to let the eggs flow into the bottom of the pan.
10
Do this for about 3-5 min or until the bottom and sides are set - the center will still look wet.
11
Remove from the heat.
12
Sprinkle with the cheese.
13
Top the cheese with the sliced tomato and a few more sliced green onions if you desire.
14
Bake for 5-8 min, or until the center is set.
15
Let stand for 5 min and cut into wedges.

488

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 8 eggs, ½ teaspoon salt, ¼ teaspoon fresh ground pepper, 1 tablespoon olive oil, and more.

Yes, Tomato-Pancetta Frittata falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Tomato-Pancetta Frittata

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