Frittata With Shallots and Pancetta

Name: Frittata With Shallots and Pancetta
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 8-10 serving(s)
Ingredients: 8 ounces pancetta, diced; 6 ounces shallots, peeled and thinly sliced; 12 eggs; 1/4 teaspoon kosher salt; fresh ground black pepper; 4 ounces gruyere cheese, grated; 2 tablespoons minced fresh flat-leaf parsley; 1 tablespoon olive oil, plus more for drizzling; 8 ounces mixed salad greens; 1 tablespoon fresh lemon juice

Submitted by KathyP53

"Great brunch dish for the holidays!"

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Ready In:: 55mins
Ingredients:: 10
Serves:: 8-10

ingredients

8 ounces pancetta, diced
6 ounces shallots, peeled and thinly sliced
12 eggs
¹⁄₄ teaspoon kosher salt
fresh ground black pepper
4 ounces gruyere cheese, grated
2 tablespoons minced fresh flat-leaf parsley
1 tablespoon olive oil, plus more for drizzling
8 ounces mixed salad greens
1 tablespoon fresh lemon juice

directions

In fry pan over medium-high heat, cook pancetta until crisp, 5-7 minutes. Transfer to paper towel-lined plate.
Pour off all but 1 tbsp fat from pan; return pan to medium heat. Cook shallots until tender, 5-7 minutes. Remove from heat.
In large bowl, whisk eggs, salt, pepper, cheese, and parsley. Stir in pancetta and shallots. In deep half of frittata pan over medium-low heat, warm 1 tablespoons of oil. Add eggs; cook until they begin to set, 8-10 minutes. Stir occasionally with rubber spatula during first 2 minutes of cooking. Place shallow pan upside down on top of deep pan; flip frittata into shallow pan. Cook, covered, unti eggs are completely set, 7-10 minutes. Shake pan to loosen frittata; slide it onto serving plate.
Let stand 10 minutes. In bowl, toss salad greens with lemon juice and drizzle of olive oil. Cut frittata in slices. Serve with salad greens.