Slow roasted cherry tomato, spinach and pancetta frittata
Slow roasted cherry tomato, spinach and pancetta frittata
Fritatta (from the word Fritto, in Italian, which means fried) is a traditional dish from Italy similar to the omelette, stocked with various ingredients: meat, vegetables and cheese. Rather than served folded as the omelette, fritatta is served open with accompaniments and seasonings placed above (as for the pizza), hot or cold as appetizer or main dish.
Using his delicious roasted cherry tomatoes as a garnish (view recipe); John prepares a beautiful fritatta with spinach and pancetta, topped with lemony arugula salad. Always remember that you can make your frittata using your favourite garnish, it is a versatile dish that can be suited to your taste or whatever you have in your fridge or pantry!
Slow roasted cherry tomato, spinach and pancetta frittata
Prep time: About 10 minutes |
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Cooking time: 5 to 7 minutes |
Servings or yield: For 2 to 4 people |
Difficulty level: Easy |
6 eggs |
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2 cups of fresh arugula salad |
2 cups of fresh spinach |
1/2 cup of roasted cherry tomatoes (recipe on our site) |
1/2 cup of grated Parmesan cheese |
4 pancetta slices |
1/2 lemon |
1/2 red onion |
Extra virgin olive oil |
Salt and pepper to taste |
Preparation
Mince pancetta and slice onion.
In a bowl, break eggs and beat. Add parmesan cheese and mix well. Mince spinach, add to eggs and mix well.
In a non a non sticking pan, heat a drizzle of olive oil over medium heat. Add pancetta and onion and cook 1 to 2 minutes oven medium heat. Add roasted cherry (view recipe) tomatoes and cook 1 minute. Add egg mixture, do no mix. Cover and cook for 5 to 7 minutes.
Meanwhile, in a bowl add arugula salade with the juice of half a lemon, olive oil, salt and pepper to taste and mix well.
When frittata is ready, place on a serving plate. Serve in slices with lemony arugula salad.
Tips, Tricks + Culinary ideas
Preparation steps
11 - Add roasted cherry tomatoes (view recipe) and cook 1 minute.