Episode 51 - Live - Frittata with Veggies and Pancetta

My grandmother used to make these with whatever she had in the refrigerator. They make a delicious, easy weeknight dinner, as well as an elegant brunch. Try one for to EASE your holiday meals this season!
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Full Recipe:

• 1/4 cup Extra Virgin Olive Oil (EVOO)
• 1 onion
• 2 red or orange bell peppers
• 2 potatoes
• 8 eggs
• 8 oz. cubed pancetta (optional)

Preheat the oven to 375 F.

Dice the potatoes into bite sized pieces. Soak the potatoes in water for about 15 minutes to pull out some of the starch, to make them less sticky. Drain and pat them dry. Spread out on a cookie sheet with one Tablespoon of EVOO or a piece of parchment paper. Bake for 20 minutes.

In a medium saucepan, sauté the pancetta over medium heat until slightly crispy, about 10-12 minutes. Drain and set aside.

In a large ovenproof pan, heat the EVOO over low-medium heat. Dice the onion and peppers. Add to the pan and sauté for about 10 minutes. Add the potatoes, pancetta, salt, and pepper to the pan. Continue to sauté for a few more minutes.

Preheat the oven to Broil.

In a separate bowl, whisk the eggs and season with salt & pepper.

Add to the large ovenproof pan. Cook on the stove for about 10 minutes on medium heat, gently lifting the edges to allow the uncooked egg to flow underneath.

Broil for just one minute to slightly brown the top.

Cut into wedges like a pizza. Served hot or at room temperature.

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