Frittata With Shallots And Pancetta

Total Time: 55 mins Preparation Time: 15 mins Cook Time: 40 mins

Ingredients

• Servings: 8
• 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

Recipe

• 1 in fry pan over medium-high heat, cook pancetta until crisp, 5-7 minutes. transfer to paper towel-lined plate.
• 2 pour off all but 1 tbsp fat from pan; return pan to medium heat. cook shallots until tender, 5-7 minutes. remove from heat.
• 3 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.
• 4 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.