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
|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|
- 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.
Amounts Per Serving
- Total Fat: 21g
- Cholesterol: 485mg
- Sodium: 770mg
- Total Carbohydrates: 7g
- Protein: 23g