Frittata with Pancetta and Mint |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Fresh mint adds a summery accent to an elegant egg dish. Round out this delicious meal with a platter of fresh fruit. Ingredients:
1 1/2 tablespoons olive oil |
6 ounces pancetta* or bacon, cut into 1/4-inch pieces (about 1 1/2 cups) |
1 1/2 cups chopped red onion |
12 large eggs |
1/4 cup cold water |
3/4 teaspoon salt |
1/8 teaspoon ground black pepper |
1/2 cup plus 2 tablespoons chopped fresh mint |
Directions:
1. Heat olive oil in large nonstick broilerproof skillet over medium heat. Add pancetta and onion and sauté until onion is soft, about 10 minutes.
2. Preheat broiler. Whisk eggs, 1/4 cup water, salt, and pepper in medium bowl to blend. Pour eggs into skillet with onion and pancetta. Stir 1 minute. Add 1/2 cup chopped mint; stir 30 seconds. Reduce heat to low and cook without stirring until almost set, about 10 minutes.
3. Broil frittata just until firm, about 1 minute. Using spatula as aid, transfer frittata to serving platter. Sprinkle with remaining 2 tablespoons chopped mint. Cut frittata into wedges and serve.
4. * Pancetta, Italian bacon cured in salt, is available at Italian markets and in the deli case at many supermarkets.
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