Slow roasted cherry tomato, spinach and pancetta frittata

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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

By John Breakfast + brunch Print
Details
Prep time: About 10 minutes
Cooking time: 5 to 7 minutes
Servings or yield: For 2 to 4 people
Difficulty level: Easy
Ingredients
6 eggs
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

Substitute Replace la arugula salad by fresh watercress.
Suggestion Vary ingredients depending on your taste.

Preparation steps

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1 - Mince pancetta.

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2 - Slice onion.

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3 - In a bowl, break eggs.

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4 - Beat eggs, set aside.

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5 - Add parmesan cheese to eggs and Mix well.

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6 - Mince spinach.

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7 - Add spinach to eggs.

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8 - Mix well.

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9 - In a non sticking pan, heat some olive oil over medium heat.

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10 - Add pancetta and onion and cook 1 to 2 minutes oven medium heat.

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11 - Add roasted cherry tomatoes (view recipe) and cook 1 minute.

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12 - Add egg mixture, do no mix.

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13 - Cover and cook for 5 to 7 minutes.

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14 - Meanwhile, in a bowl add arugula salade with the juice of half a lemon.

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15 - Add olive oil, salt and pepper to taste.

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16 - Mix well.

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17 - When frittata is ready, place on a serving plate.

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18 - Serve in slices with lemony arugula salad.

Breakfast + brunch