Zutaten für Tomato Pancetta Frittata
- 6 large eggs
- 1/2 teaspoon salt
- Fresh Ground Pepper
- Olive Oil
- 4 ounces diced pancetta (or ham)
- Corn Kernel
- Tomatoes
- Green Onion
- Provolone Cheese
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Zubereitung von Tomato Pancetta Frittata
- Preheat oven to 425°F (220°C).
- In a medium bowl, whisk together 6 large eggs, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until light and frothy.
- Heat a large (10-inch) oven-safe nonstick skillet over medium heat. If your skillet's handle isn't oven-safe, wrap it tightly with aluminum foil.
- Add 1 tablespoon olive oil to the skillet and heat until shimmering.
- Add 4 ounces diced pancetta (or ham) and cook for 2 minutes, until lightly browned.
- Stir in 1/2 cup frozen corn and cook for 1 minute.
- Add 1 cup chopped tomatoes and 2 tablespoons chopped green onions. Cook for 3-4 minutes, or until tomatoes begin to soften, stirring occasionally.
- Pour the egg mixture into the skillet.
- Cook for 3-5 minutes, gently pushing the cooked edges towards the center to allow uncooked egg to flow underneath. Tilt the pan to ensure even cooking.
- Remove from heat.
- Sprinkle 1/2 cup shredded Gruyère cheese (or your favorite cheese) over the top.
- Top with 1/4 cup thinly sliced tomatoes and 1 tablespoon chopped green onions (optional).
- Bake for 5-8 minutes, or until the center is just set and no longer jiggly.
- Let stand for 5 minutes before cutting into wedges and serving.
Nutrition Information (Approximate per serving)
Sodium
30 g
Sugar
12g
Fat
46g
Carbs
3g
