Recipe
Author
Hy-Vee Test Kitchen
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Description
For breakfast, lunch, or dinner, frittatas are always a no-fail way to quickly feed the family—especially when made in a cast iron skillet. If you don't have leeks, any type of onion will work as a substitute. You can also use bacon instead of pancetta.
Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| 10 Hy-Vee large eggs, lightly beaten | ||
| ¼ tsp. Hy-Vee salt | ||
| ¼ tsp. Hy-Vee black pepper | ||
| 3 oz. pancetta, chopped | ||
| ½ c. sliced leeks | ||
| 1 c. Hy-Vee frozen sweet peas | ||
| ¼ c. Hy-Vee shredded Parmesan cheese |
Directions
- Preheat broiler.
- In a medium bowl, combine eggs, salt and pepper; set aside.
- In large broiler-proof skillet, cook pancetta and leeks, uncovered, over medium heat about 5 minutes or until leeks are softened and pancetta is crisp. Stir in peas.
- Pour egg mixture over pancetta mixture in skillet. Cook over medium heat. As mixture sets, run a spatula around edge of skillet, lifting eggs so uncooked portion flows underneath. Continue cooking and lifting edges until eggs are almost set. Sprinkle with cheese.
- Place skillet under broiler, 4 to 5 inches from heat. Broil for 1 to 2 minutes or until top is just set and cheese is melted.
Nutrition facts
Servings
320 Calories per serving
Amounts Per Serving
- Total Fat: 21g
- Cholesterol: 485mg
- Sodium: 770mg
- Total Carbohydrates: 7g
- Protein: 23g
Daily Values
0%
Vitamin A 20%
0%
Vitamin C 6%
0%
Iron 15%
0%
Calcium 15%
Recipe Source:
Hy-Vee Seasons Spring 2015.