Peas and Pancetta Frittata

Recipe

Breakfast
Peas and Pancetta Frittata

Primary Media

Frittata in cast iron skillet

User Rating

3.27 out of 5 stars
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11 ratings

Recipe Data

4
Servings
5min
Prep
20min
Total

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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. 

Recipe Tags

Servings and Ingredients

Ingredients
Serves 4
QuantityIngredientAdd
10Hy-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

  1. Preheat broiler.
  2. In a medium bowl, combine eggs, salt and pepper; set aside.
  3. 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.
  4. 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.
  5. 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.