Now that we know the difference between a frittata and an omelet, lets make a more Italian variation of the frittata. We’ll swap that asparagus for some tomatoes and swap the ham with some Italian pancetta. Just before transferring the frittata from the stove to the broiler, sprinkle the top with some oregano. The fresher the better!
Here’s what you’ll need:
- 6 eggs, beaten
- 1-ounce Parmesan, grated
- 1/2 teaspoon black pepper
- Pinch salt
- 1 teaspoon butter
- 1/2 cup tomatoes
- ¼ pound of sliced pancetta
- 1 tablespoon oregano leaves
Preheat oven to broil setting so that we can set the top of the frittata.
In medium size bowl, using a fork, blend together eggs, Parmesan, pepper, and salt.
Heat 12-inch non-stick, oven safe saute pan over medium high heat. Add butter to pan and melt. Add pancetta and tomatoes to pan and saute for 2 to 3 minutes. Pour egg mixture into pan and stir with rubber spatula. Let this cook for 4 to 5 minutes or until the egg mixture has set on the bottom and begins to set up on top. Sprinkle with oregano.
Place pan into the broiler for 3 to 4 minutes, until lightly browned and fluffy. Remove from pan and cut into 6 servings. Serve immediately.