Pancetta-Artichoke Frittata

I love frittata’s for a quick meal.


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.

View original post

14 thoughts on “

  1. I make frittatas 2 – 3 times a week because they’re so easy and tasty! I have been using my standard meat & veggie explosion recipe for a while so I’m gonna take a page from you and go for it.
    I’ll blog my recipe soon. Already have the pics but not the time…

    Thank you!

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s