Feb 17
2012

Frittata Recipe with Pancetta, Mushrooms & Roasted Garlic

Frittata-Recipe-with-Pancetta-Mushrooms-&-Roasted-Garlic-Cookin-Canuck

After preparing extra garlic for my How to: Roast Garlic post last week, I have been adding the flavorful little jewels to every pasta sauce, sandwich and pizza that crosses my path. Even eggs weren’t safe. As if pancetta and mushrooms weren’t enough to bump up the flavor of a simple frittata, I chopped up a clove of roasted garlic and added it to the mix. I ate this as a lunch-for-one (okay, I was lonely when my husband was away and had to placate myself with some really good food), but it would be a welcome addition at any weekend brunch table.

Frittatas (the big versions) are one of our go-to meals on busy weeknights, but I started making frittatas for one at lunchtime. The Frittata with Sun-Dried Tomatoes, Fresh Mozzarella & Basil is one of my favorites but, really, any toppings will do. If you want mini versions that can be stored and reheated for a quick, healthy breakfast, pour the egg mixture into muffin tins. To see what I mean, check out these Mini Egg Frittatas with Broccoli, Cheese & Chipotle Peppers.

PancettaMushroomFrittata1

With a little crispy, browned pancetta and simple sauteed mushrooms mixed with roasted garlic, this frittata is one of those meals that feels fancy and elaborate, but actually comes together in minutes. Of course, you can throw on any toppings that suit your fancy. Let your imagination go wild.

The recipe:
Heat a small skillet over medium-high heat. Add pancetta and cook, stirring occasionally, until golden brown. Drain on a paper towel. Discard fat drippings.

PancettaMushroomFrittata2

Wipe out the skillet, set over medium heat and add olive oil.

Add mushrooms and cook, stirring occasionally, until mushrooms are tender, 4 to 5 minutes. Season with salt and pepper. Stir the roasted garlic into the mushrooms and cook for an additional minute. Set aside.

Crack the eggs into a small bowl, add water and whisk to combine. Coat a small, heatproof nonstick skillet (I used an 8-inch one) with cooking spray and set over medium heat. Add the eggs.

Cook the eggs, without stirring or shaking the pan, until the bottom is cooked but there is still layer of raw egg on top.

Pancetta Mushroom Frittata Collage

Season with kosher salt and freshly ground black pepper, and top with the mushroom mixture and pancetta.

Place the skillet under the broiler and cook until the top of the frittata is just starting to brown and is slightly puffed.

Remove frittata from the oven and slide it onto a plate (use a spatula if necessary). Serve immediately.

PancettaMushroomFrittata6

Other frittata recipes:
Cookin’ Canuck’s Mini Egg Frittatas with Broccoli, Cheese & Chipotle Peppers
Cookin’ Canuck’s Caprese Frittata with Sun-Dried Tomatoes, Fresh Mozzarella & Basil
Guilty Kitchen’s Autumn Frittata with Eggplant, Bacon & Feta
The Comfort of Cooking’s Country Frittata with Ham, Cheddar & Basil
Fork Spoon Knife’s Sweet Potato & Fennel Frittata

Frittata with Pancetta, Mushrooms & Roasted Garlic
 
From the kitchen of Cookin' Canuck. www.cookincanuck.com
Serves: Makes 1 small frittata (serves 1 person)
Ingredients
  • 1 round pancetta, chopped
  • 1 tsp olive oil
  • ½ cup sliced crimini mushrooms
  • 2 large eggs
  • 1 tbsp water
  • 2 pinches kosher salt, divided
  • 2 pinches freshly ground black pepper, divided
  • 1 clove roasted garlic, finely chopped
Instructions
  1. Heat a small skillet over medium-high heat. Add pancetta and cook, stirring occasionally, until golden brown. Drain on a paper towel. Discard fat drippings.
  2. Wipe out the skillet, set over medium heat and add olive oil.
  3. Add mushrooms and cook, stirring occasionally, until mushrooms are tender, 4 to 5 minutes. Season with salt and pepper. Stir the roasted garlic into the mushrooms and cook for an additional minute. Set aside.
  4. Crack the eggs into a small bowl, add water and whisk to combine. Coat a small, heatproof nonstick skillet (I used an 8-inch one) with cooking spray and set over medium heat. Add the eggs.
  5. Cook the eggs, without stirring or shaking the pan, until the bottom is cooked but there is still layer of raw egg on top. Season with kosher salt and freshly ground black pepper, and top with the mushroom mixture and pancetta.
  6. Place the skillet under the broiler and cook until the top of the frittata is just starting to brown and is slightly puffed.
  7. Remove frittata from the oven and slide it onto a plate (use a spatula if necessary). Serve immediately.

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{ 28 comments… read them below or add one }

1 Maureen February 17, 2012 at 3:40 am

I could eat a frittata every day of the week and yours looks devine! I love roasted garlic too and the way the house smells when it’s roasting. heavenly :)

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2 Belinda @zomppa February 17, 2012 at 4:33 am

Gosh I LOVE frittatas!! Who doesn’t? I can smell it here!

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3 the wicked noodle February 17, 2012 at 5:59 am

I love frittatas, especially when they’re this gorgeous!

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4 Emilie @ Emilie's Enjoyables February 17, 2012 at 6:28 am

I was just thinking I wanted to incorporate more quiches and frittatas into our dinner rotation-this looks delicious!

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5 Maria February 17, 2012 at 8:32 am

Love the mushrooms in there. Great way to start the day!

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6 Deliciously Organic February 17, 2012 at 8:59 am

I love a good frittata. Easy and quick and so many variations!

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7 SWeetsugarbelle February 17, 2012 at 9:40 am

You know you’re doing something right when your posts tempt people to declare their love for you! This is so perfect!!!

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8 Barbara | Creative Culinary February 17, 2012 at 9:41 am

Now you KNOW I have extra roasted garlic and I also happen to have pancetta. I was so going to be a good girl and have cereal but this looks much better. Something like this is quite often my dinner…so easy to throw together with foods we have on hand and not too heavy.

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9 kelley February 17, 2012 at 10:13 am

Roasted garlic would be good on just about anything. It is a jewel, isn’t it? This recipe is another reminder why I love eggs so much. The versatility makes them perfect for breakfast, lunch or dinner!

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10 Jackie Thompson February 17, 2012 at 11:09 am

Mmmm. Wondering what to have for lunch … This would be perfect!!

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11 Shirley @ gfe February 17, 2012 at 11:58 am

A frittata “pizza”! It looks divine, Dara!

Shirley

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12 Katie {Epicurean Mom Blog} February 17, 2012 at 1:23 pm

I’ve yet to make a frittata, can’t wait to try this recipe! Looks colorfully gorgeous!

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13 KalynsKitchen February 17, 2012 at 1:38 pm

This looks wonderful, so many good flavors here.

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14 Deena @ stay at home FOODIE February 17, 2012 at 5:17 pm

Yum! I love frittatas… It’s a grown up breakfast for dinner meal.

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15 Kiran @ KiranTarun.com February 17, 2012 at 5:21 pm

Roasted garlic does make everything tastes too good, no? :)

I am making this for brunch tomorrow!

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16 MikeVFMK February 17, 2012 at 7:22 pm

why oh why haven`t I made more frittatas like this in my days. if this doesn`t scream beautiful breakfast, nothing will. And it has my favourite ingredients in it. love it Dara!

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17 Jeanette February 18, 2012 at 7:50 am

What a great idea for a quick and easy dinner, so much prettier than an omelette.

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18 Magic of Spice February 18, 2012 at 6:53 pm

That is one beautiful frittata! Roasted garlic is indeed a delight :)

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19 Frank February 19, 2012 at 3:10 pm

What a perfect winter frittata!

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20 Sydney Jones February 19, 2012 at 3:17 pm

This recipe sounds incredible Dara! I love, love, love frittatas AND pancetta! I also love that it is a single serving, perfect :)

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21 Bridget February 19, 2012 at 5:07 pm

Oh, I love a frittata…and this one sounds AMAZING!

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22 Lana @ Never Enough Thyme February 19, 2012 at 6:40 pm

What an amazing combination of flavors in this frittata! Fabulous recipe, Dara!

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23 Sylvie @ Gourmande in the Kitchen February 20, 2012 at 3:26 pm

Love this! I’m all about frittatas lately.

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24 Marla February 21, 2012 at 7:06 pm

Loving all of the flavors you snuck into this frittata.

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25 love cooking February 23, 2012 at 6:23 am

This is gorgeous. It’s look beautiful and delicious. I love eggs, and frittata is something new to me. It’s great to cook this for my weekend breakfast. :)

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26 Baker Street February 24, 2012 at 9:32 pm

Oh I could eat this morning, day or night! Gorgeous clicks as always Dara! :)

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27 Miss @ Miss in the Kitchen March 1, 2012 at 7:18 pm

I could eat this any time of day, yum!

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28 Natalie @ Cooking for My Kids March 15, 2012 at 9:36 am

This looks amazing. I am adding it to my menu for this weekend. I cannot wait to try it.

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