Artichoke Pancetta And Spinach Frittata Recipe

Ingredients for Artichoke Pancetta And Spinach Frittata

• Olive Oil
• 4 ounces pancetta, diced
• Shallot
• Fresh Spinach
• Eggs
• 1 (14 ounce) can artichoke hearts, drained and quartered
• Asiago Cheese
• White Wine
• Sun Dried Tomato
• Fresh Basil
• Fresh Rosemary
• Pine Nuts
• Sea Salt
• White Pepper

How to Make Artichoke Pancetta And Spinach Frittata

1. Preheat oven to 375°F (190°C).
2. In an oven-safe skillet (10-inch or larger), cook the diced pancetta over medium heat until crispy. Remove the pancetta with a slotted spoon, leaving the rendered fat in the skillet.
3. Add olive oil to the skillet. Add the chopped artichoke hearts and cook for 2-3 minutes, until slightly softened.
4. Add the spinach and cook until wilted, about 2-3 minutes.
5. In a large bowl, whisk together the eggs, heavy cream, Parmesan cheese, salt, and pepper.
6. Stir in the cooked pancetta, artichoke hearts, and spinach.
7. Pour the egg mixture into the skillet.
8. Bake for 20-25 minutes, or until the frittata is set and lightly golden brown.
9. Let cool for a few minutes before slicing and serving. Garnish with fresh chives, if desired.