This week I give you, drum roll please…the frittata. An Italian omelette if you will. I remember when the family was in from the mother land and my parents wanted to take them all over the city tasting everything from stuffed pizza and beefs to lips and assholes, aka hot dogs. Well, that tour in culinary excellence ended abruptly when our dear cousin Elena demanded my dad take her to the market. THE ITALIAN ONE! For the rest of their visit, she cooked and we ate and moaned and hummed and just savored every last morsel she produced. During her stay there were many dishes, but it was her frittata that left a lasting impression on me and my palate. Today’s dish is inspired by our cousin, an amazing woman and a first rate chef. Elena, Sei sempre nel mio cuore.
You are going to love the versatility of this dish. It can be appropriately served for any meal. Whether you eat it on the go when you are jetting off to work or pairing it with a small salad for lunch, or perhaps an alternative option to baked egg casseroles we so often see at brunch. It really is good, anytime, any way. I also love the fact that this recipe can be whipped up with whatever you have on hand. As long as you have eggs and some cream or milk and cheese, you should be golden. From there you just build.
Frittata a la Michelle
1/4 lb pancetta, sliced thin
1/2 c. grated parmesan
1/2 c. grated pecorino romano (my favorite)
2 Tbsp chopped fresh parsley
1/3 C. cream ( I had 2% milk in the fridge, so I used that)
1 shallot sliced
Preheat the oven to 350 degrees and get your skillet going over medium high heat. Chop the pancetta and toss it into your pan. When the pancetta becomes nice and crispy, toss the shallot into the pancetta and sauté for another few minutes. In the meantime, beat your eggs. Mix in the grated cheeses, cream, some parsley (save some for garnish) and pepper. When your oven is preheated, pour the egg mixture over the pancetta and shallot. Give the pancetta a push with a wooden spoon to spread it evenly. Carefully, place the eggs into the oven and let them bake. 20 minutes should do her. Check her with a toothpick to be sure. When it comes out clean, she’s ready!!!
I paired the frittata with a spring mix drizzled with olive oil, lemon, salt, olives, caper berries and hot and sweet pickled red peppers. Friggin YUM! And, if you aren’t in the mood for eggs, and you still have Italian on your mind, check out my Pasta Puttanesca.
That is it! Simply delicious. Enjoy!