The Briny Lemon: Pancetta and Spinach Frittata

Recipe updated January 2016

I like to make frittatas that highlight seasonal ingredients—like Corn and Summer Squash Frittata or Ham and Spring Vegetable Frittata—and also to play around with ingredients from various international cuisines, such as Greek-Style Frittata with Goat Cheese and Feta or Mexican Frittata with Pico de Gallo.

This time, I stuck with the home of the frittata: Italy. A little chopped pancetta and mozzarella cheese and a good bit of spinach make a simple pie with an inviting balance of flavors. Not many ingredients...but a whole lot of taste.

Serves 4-6

Ingredients

8 large eggs
2 cups lightly packed chopped spinach
sea salt
freshly ground black pepper
1 tbsp olive oil
4 oz thinly sliced pancetta, chopped
2 large shallots, cut crosswise into thin rings
2/3 cup shredded mozzarella
1/2 tsp dried oregano

Chopped Spinach

Thinly Sliced Pancetta

Chopped Pancetta

Preparation

Preheat the broiler.
Crack the eggs into a large bowl and whisk until well blended. Stir in the spinach and season with salt and pepper. Set aside.
Heat a 12-inch, nonstick, ovenproof skillet over medium-low heat and add the oil. Add the pancetta and shallot and cook until beginning to brown, 7-8 minutes.
Increase the heat to medium-high and pour the whisked egg mixture over the skillet ingredients. Tilt the skillet gently in a circular motion to allow the egg mixture to cover the pancetta and shallot in an even layer.
Cook until the bottom and sides of the frittata are nearly set and the top is still runny but beginning to set along the edges, 4-5 minutes.
Scatter the mozzarella on top and sprinkle with oregano. Transfer the skillet to the broiler and broil until the top is set and begins to brown, 2-3 minutes. Remove and let rest 5 minutes before slicing.