Ingredients

The following ingredients have 4 Servings
  • 2 tablespoons olive oil
  • ¼ cup pancetta lardons
  • ½ peeled and small diced sweet onion
  • 1 medium-size peeled and small diced russet potato
  • 10 eggs
  • 1 cup grated Parmesan cheese + more for garnish
  • sea salt and pepper to taste
  • chopped fresh parsley and rosemary for garnish

Instruction

  • Add the oil to a 10” cast-iron skillet over medium heat and cook the pancetta, onions, and potatoes until tender and cooked, which takes about 10 minutes. Be sure to stir every few minutes and season with salt and pepper.
  • While the pancetta, onions, and potatoes are cooking, add the eggs, cheese, salt, and pepper to a medium-size bowl and whisk until completely combined and smooth.
  • Add the eggs to the cast iron skillet and constantly push the eggs from the outside of the pan to the inside, similar to making an omelet.
  • Once the eggs are slightly runny on top, about 4 to 6 minutes, invert the frittata using a plate and place it back into the skillet runny side down, and finish cooking for 2 to 3 minutes.
  • Serve the frittata in the skillet or on a serving platter or plate, and garnish with additional parmesan cheese, parsley, and rosemary. Serve alongside fresh bread.