[title subtitle=”recipe: Adapted from Pioneer Woman
image: Slawomir Fajer”][/title]
Ingredients
- 2 Tablespoons butter
- 3 Tablespoons half and half
- 4 oz. Burrata, or fresh mozzarella cheese, torn into pieces (optional)
- 8 large eggs
- 4 oz. of pancetta (you can also use ham or bacon)
- 2 russet potatoes, sliced thin (preferably with a mandolin)
- ¼ cup green onions, sliced
- 1 cup spinach, chopped
- ½ cup red peppers, sliced thin
- ½ cup mushrooms, sliced
- 1 ½ teaspoons kosher salt
- ¾ teaspoon black pepper
- Fresh fruit, French bread (optional)
Method
Preheat oven to 425°F. Place thin-sliced potatoes (I use a mandolin) on prepared baking sheet, sprinkle with salt and pepper. Place in oven for 15-20 minutes. Reduce oven temperature to 375°F once potatoes are removed.
Cook pancetta in large non-stick skillet until crispy, about 5 minutes. Remove to paper towel, tear into pieces. Add butter and peppers to skillet, cook for 2 minutes, add spinach, cook about 1 minute, add mushrooms, cook 1 minute, remove from skillet.
Place cooked potatoes in bottom of skillet – like you would a crust. In medium bowl, whisk eggs, half and half, 1 teaspoon salt and ½ teaspoon black pepper. Add onions, peppers, spinach, mushrooms and pancetta on top of potatoes. Pour egg mixture over vegetables. Add cheese to top. Cook for 30-35 minutes, until center is set, and eggs do not jiggle. Remove from oven, serve hot!
Serve sliced frittata with fresh fruit, also delicious with crusty French bread!
