Herby Frittata with Potato, Pancetta, and Greens
By Matthew FairmanPublished on August 24, 2025
Time
50 minutes
Yield
Serves 4 to 6
Ingredients
Before You Begin
For ease, look for a 4-ounce package of diced pancetta. You can substitute an equal amount of bacon (cut into ¼- to ½-inch pieces) for the pancetta. You will need an ovensafe nonstick skillet with a tight-fitting lid for this recipe. We like to serve this frittata with hot sauce.
Instructions
- Adjust oven rack to middle position and heat oven to 400 degrees. Whisk 12 eggs, ⅓ cup milk, and ¾ teaspoon table salt in large bowl until well combined. Stir in 1 cup shredded extra-sharp cheddar cheese and 1 cup chopped parsley; set aside.
- Cook 4 ounces pancetta, cut into ¼- to ½-inch pieces, in 12-inch ovensafe nonstick skillet over medium-high heat until fat is rendered and pancetta is beginning to brown, 3 to 5 minutes. Stir in 12 ounces unpeeled Yukon Gold potatoes, cut into ½-inch pieces, and remaining ¼ teaspoon salt. Cover skillet and cook, stirring occasionally, until potatoes are browned and tender, 8 to 10 minutes. Stir in 1 leek (white and light-green parts only, halved lengthwise, sliced ¼ inch thick, and washed thoroughly) and 3 minced garlic cloves and cook, covered, until just softened, 2 to 3 minutes. Stir in 4 cups baby spinach, chopped coarse, and cook, stirring often, until wilted, about 90 seconds.
- Add egg mixture and cook, stirring and scraping bottom of skillet with silicone spatula until large curds form and spatula leaves trail through eggs but eggs are still very wet, 30 to 90 seconds. Smooth curds into even layer and cook without stirring for 30 seconds. Transfer skillet to oven and bake until frittata is slightly puffy and surface bounces back when lightly pressed, 6 to 9 minutes.
- Using spatula, loosen frittata from skillet and slide onto cutting board. Let stand for 5 minutes before slicing. Serve warm or at room temperature.
Time
50 minutesYield
Serves 4 to 6Ingredients
Ingredients
Ingredients
Why This Recipe Works
We wanted a failproof, filling frittata with loads of hearty stir-ins. This delicious version—with pancetta, potato, cheddar, leek, spinach, and parsley—fit the bill. To ensure that the frittata was cohesive, we chopped the filling ingredients relatively small so that they could be surrounded and held in place by the eggs. To help the eggs stay tender even when cooked to a relatively high temperature, we added milk and salt. The liquid diluted the proteins, making it harder for them to coagulate and turn the eggs rubbery, and the salt weakened the interactions between proteins, producing a softer curd. Finally, to ensure that the eggs were cooked fully and evenly, we started the frittata on the stovetop, stirring until a spatula left a trail in the curds and then transferred the skillet to the oven to finish.
Before You Begin
For ease, look for a 4-ounce package of diced pancetta. You can substitute an equal amount of bacon (cut into ¼- to ½-inch pieces) for the pancetta. You will need an ovensafe nonstick skillet with a tight-fitting lid for this recipe. We like to serve this frittata with hot sauce.
Instructions
- Adjust oven rack to middle position and heat oven to 400 degrees. Whisk 12 eggs, ⅓ cup milk, and ¾ teaspoon table salt in large bowl until well combined. Stir in 1 cup shredded extra-sharp cheddar cheese and 1 cup chopped parsley; set aside.
- Cook 4 ounces pancetta, cut into ¼- to ½-inch pieces, in 12-inch ovensafe nonstick skillet over medium-high heat until fat is rendered and pancetta is beginning to brown, 3 to 5 minutes. Stir in 12 ounces unpeeled Yukon Gold potatoes, cut into ½-inch pieces, and remaining ¼ teaspoon salt. Cover skillet and cook, stirring occasionally, until potatoes are browned and tender, 8 to 10 minutes. Stir in 1 leek (white and light-green parts only, halved lengthwise, sliced ¼ inch thick, and washed thoroughly) and 3 minced garlic cloves and cook, covered, until just softened, 2 to 3 minutes. Stir in 4 cups baby spinach, chopped coarse, and cook, stirring often, until wilted, about 90 seconds.
- Add egg mixture and cook, stirring and scraping bottom of skillet with silicone spatula until large curds form and spatula leaves trail through eggs but eggs are still very wet, 30 to 90 seconds. Smooth curds into even layer and cook without stirring for 30 seconds. Transfer skillet to oven and bake until frittata is slightly puffy and surface bounces back when lightly pressed, 6 to 9 minutes.
- Using spatula, loosen frittata from skillet and slide onto cutting board. Let stand for 5 minutes before slicing. Serve warm or at room temperature.
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