Saturday, March 16, 2013

Spinach and Pancetta Frittata

Today was spent almost entirely in bed. This week has been exhausting; laying in bed with the cats was self-prescribed medication. By the time I thought I'd get a bedsore, I was ready to get up, shower and eat something. Pumpkin caramels were one alternative, but the pancetta, cheddar, spinach and piles of eggs in the fridge were calling me.

Spinach and Pancetta Frittata
loosely based on the last frittata
click to print

1 tbsp olive oil
1/2 diced onion
3 oz diced pancetta
3 oz spinach
1/2 c shredded cheddar
5 eggs, beaten

Preheat oven to broil.

Heat oil over medium until hot; add onions and sauté until softened and beginning to brown.

Add pancetta and cook until pancetta is warmed about 2 minutes.

Add spinach and toss until wilted, about 2 minutes.

Pat spinach mixture flat and sprinkle cheese evenly over spinach.

Pour eggs gently over the cheese, tilting the pan to cover completely; cook until bottom and edges are set, about 4 minutes.

Bake in oven until top is puffed, about 4 minutes.

Let stand about 5 minutes before slicing.

Not as substantial as the last frittata, but still really good! It's like doing an omelet, but easier.

  • olive oil: $0.24
  • onion: $0.25
  • pancetta: $2.24
  • spinach: $1.49
  • cheddar cheese: $0.63
  • eggs: $1.52
TOTAL: $6.37 or about $3.19 for each of two servings.