Pancetta-Artichoke Frittata

Pancetta-Artichoke Frittata

I love frittata’s for a quick meal.

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5 oz. diced pancetta

1 small onion, diced

2 cloves garlic, chopped

1 (8.5 oz.) can water packed quartered artichokes,drained

6 small red potatoes, boiled until tender, then quartered

1 tsp. olive oil

1 tablespoon basil, chopped

10 eggs lightly beaten

4 dashes Tabasco

salt and pepper; to taste

1/3 cup grated Parmesan

Preheat oven to 350 degrees.

In a large non stick pan cook pancetta until crisp. Add the onions and garlic and cook until fragrant and softened. Add the artichokes, potatoes and olive oil and cook about 2 minutes. In a bowl beat together the eggs,basil salt and pepper. Pour into the pan with the vegetables and pancetta. Cook until it begins to set, lifting slightly for uncooked egg. Place in oven to finish baking for about 8-10 minutes until set . Sprinkle top with Parmesan cheese.

13 thoughts on “Pancetta-Artichoke Frittata

  1. Hi, just stopped by for a first time visit. Oh, and am I glad I did. Your blog just enveloped me with glorious photos and all sorts of recipes…………oh, you just tickled my fancy. Thank you so much for sharing so much of your heart and soul. That how I feel when I read your words. If blog land ever gets an “aroma” button I am voting for yours to go first! My mouth is watering looking at your creations……….I just have a feeling it smells wonderful as well. Oh, I feel bathed in the goodness of your food. I am going to share your site with my firends and family. I will be back soon. …..such a lovely way to start the day. Thank you.

  2. Oh yum! Like you I find frittatas a quick and easy meal and a great way to use a little of this and that. Love this combination of ingredients for any meal.

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