T.G.I.F.

thank goodness, it's a frittata

Happy Friday, friends. The weekend is nearly upon us, so all I’ve got to say is T.G.I.F.

No, I don’t mean the tacky chain restaurant. Or the late 80’s, early 90’s programming block on ABC … although I’m pretty sure Danny Tanner would approve of this.

I’m talking about frittatas. If you’re not familiar with them, imagine a cross between an omelet and a quiche. It’s like an omelet because it’s filled with cheese, meat, veggies, what-have-you, but like a quiche because it’s finished off in the oven.

I decided to make an Italian-inspired frittata using cubes of pancetta (which is Italian bacon), creamy Fontina cheese, spinach and diced plum Roma tomatoes. Not only is it really simple to make, this frittata can be served hot or cold. So just pop any leftovers in the fridge to enjoy later.

Spinach & Pancetta Frittata
– 6 Eggs
– 3 tablespoons of milk
– 2 oz of Pancetta, cubed
– 1 to 2 plum Roma tomatoes, seeded & diced
– 2 large handfuls of baby spinach
– 1 cup of Fontina cheese, shredded
– Olive oil
– Salt & pepper
– Garlic salt
– Italian seasoning
– 9 ½ inch oven-safe non-stick pan

Turn your oven to Broil.

Start by frying the pancetta in a pan on medium-low heat. When cooked, about 3 to 4 minutes, place on a paper towel-lined plate and set aside.

While the pancetta is frying, crack 6 eggs into a bowl. Add the milk, a little salt and pepper – and a sprinkle of garlic salt if you want – and whisk together. Set aside.

Using the same pan, heat a tablespoon of oil on medium-low. When hot, add the diced tomatoes, season with salt and pepper, and cook until soft, about 3 minutes. Add 2 large handfuls of baby spinach to the tomatoes and cook until wilted, about 2 to 3 minutes. You can season the spinach with a little extra salt and pepper if you want, too.

maybe the f stands for "fontina"

Next, add the egg mixture and the pancetta to the pan. Give everything a good stir and then let it all cook for about 4 to 5 minutes. The eggs should start to set along the edges. Then sprinkle the Fontina on top, along with a few dashes of Italian seasoning.

Put the pan in the oven and broil for about 5 minutes. The frittata should puff up, while the cheese melts and the eggs brown. (Note: Please, please remember to use a potholder. The pan will be extremely hot when you take it out of the oven. I’m just saying.) Let stand for 2 minutes and then transfer to a plate. It should just slide out using a spatula. Cut into slices and eat.

or even "filled with spinach and pancetta"

The saltiness of the pancetta should stand out, along with the mild, creamy flavor of the Fontina and the richness of the spinach. It’s a hearty breakfast, brunch or lunch, and the perfect way to start your weekend.

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One Comment on “T.G.I.F.”

  1. Lizzy says:

    MMM that looks super good! Miss you already Tommy!


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