Friday, May 1, 2009

Recipe: Caramelized Onion + Pancetta Frittata

An easy supper, just add a salad... and a perfect way to use in season Vidalia Onions.

Caramelized Onion + Pancetta Frittata

8 organic eggs

2 oz pancetta, diced

1 small red or Vidalia onion, sliced

1/4C toasted bread crumbs

olive oil
1T butter

salt + pepper

-in a medium non-stick pan, heat butter and splash of olive oil
-add onions, s+p to taste and toss to coat in fat -cook over low heat stirring occassionally until onions are tender, about 10 minutes
-increase flame to med heat and add pancetta
-stir frequently until onions are browned and have a rich, sweet flavor, and the pancetta is crisp, about 10 more minutes
-meanwhile, beat eggs until frothy
-fold in bread crumbs and season with s+p -pour egg mixture into pan with onions + pancetta*
-gently stir eggs unti
l beginning to set
-when bottom of frittata is firm, transfer pan to broiler to cook the top until set, about 3-5 minutes
-invert onto plate and serve warm or room temp

*you may also mix the cooled onions + pancetta mixture, stir into the eggs, then place in a greased baking dish. Bake at 375˚F until frittata is puffed and golden.

Copyright 2008, Molly L. Herrmann

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