Leek and Pancetta Frittata
Ingredients (serves 4-6)
1 leek finely sliced; including green part
100 g. diced pancetta
20 g grated Parmigiano cheese
(Just so you know my class is 16 people so we doubled the ingredients, as you will notice in the pictures.)
This was my favorite dish and I made it a few days later for Ashley with pancetta and onion! It was delicious.
Preheat oven to 180 degrees C (350 degrees F)
Grease a baking tin with olive oil
Crack the eggs into a bowl.
Grate the Parmigiano cheese.
Lightly beat the eggs and Parm cheese. Season with black pepper.
Cut the rind off the pancetta. Make sure you get it at the grocery store cut like this, not in slices, because it tastes better diced; thicker. This is also a fresher alternative to the pre-diced pancetta at the store.
Heat the olive oil in a large pan, add the leek and pancetta (I don’t have a picture of the leeks-Sorry!! But chop them up in little slivers.
Cook till soft!
Then remove leek and pancetta mixture with a slotted spoon, add this to the eggs and mix.
Pour mixture into prepared tin (make sure the pancetta is spread throughout the mixture) and cook in oven for 20 TO 30 MINUTES till surface is golden and eggs are completely set.