THREE CHEESE & PANCETTA FRITTATA

Frittatas are a delicious breakfast or brunch dish. It's even good for dinner! If you want to make this for only 4 people, cut the recipe in half and bake in a smaller skillet for only 30 minutes. It is also still delicious the next day if you have any leftovers. 

Lee's Kitchen Tips:

You can prepare this the night before, refrigerate the cooked pancetta, potatoes, bell pepper, and shallot in a covered container and the egg mixture in another covered container. Spoon the pancetta mixture into an oiled skillet and pour the egg mixture over and bake the morning you want to serve it.

¼ lb diced pancetta or good quality bacon

2 t avocado oil

3 medium Yukon Gold potatoes, scrubbed clean and diced
1 red bell pepper, seeded and diced
8 large eggs

1 cup whole milk ricotta cheese
¼ cup milk
4 oz fontina cheese, diced 
4 oz grated Parmigiano-Reggiano cheese

6 large fresh basil leaves, thinly sliced (chiffonade)

3 T chopped Italian parsley
1 T snipped fresh chives

Sea salt and freshly ground black pepper

2 T unsalted butter

1 red bell pepper, seeded and diced

1 shallot, cut in half and thinly sliced

Preheat oven to 350 degrees F.

In a 10-inch ovenproof non-stick skillet, cook the pancetta or bacon over medium heat until crisp.

Remove with a slotted spoon and set aside in a bowl.

Discard most of the grease, and add the oil and potatoes.

Slowly cook the potatoes, covered, for 10 minutes.

Remove lid, raise heat to medium, and cook potatoes another 3 minutes until golden and crisp.

Meanwhile, in a large bowl, whisk the eggs, then stir in the ricotta, milk, fontina, Parmigiano, basil, parsley, and chives.

Season to taste with salt and pepper

Add the butter to the skillet with the potatoes and sauté the bell pepper shallot over medium heat for about 3 minutes.

Add the pancetta and the beaten egg mixture.

Place the skillet in the center of the oven and bake the frittata until it is golden brown, about 40 minutes.

Cut into 8 wedges and serve immediately.

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