Frittata Recipe with Pancetta, Mushrooms & Roasted Garlic

Make this fantastic frittata recipe as a lunch for one or double or triple the recipe for weekend brunch with the family. Pancetta, mushrooms and roasted garlic make everything better!

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.

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.

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.

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.

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
Fork Spoon Knife's Sweet Potato & Fennel Frittata

Frittata with Pancetta, Mushrooms & Roasted Garlic

Make this fantastic frittata recipe as a lunch for one or double or triple the recipe for weekend brunch with the family. Pancetta, mushrooms and roasted garlic make everything better!

5 from 1 vote

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Course: Breakfast, Entrees

Cuisine: Italian

Keyword: Healthy Breakfast

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Servings: 1 Small Frittata (Serves 1 Person)

Calories: 183kcal

Author: Dara Michalski | Cookin' Canuck

Ingredients

• 1 round pancetta chopped
• 1 teaspoon olive oil
• ½ cup sliced crimini mushrooms
• 2 large eggs
• 1 tablespoon water
• 2 pinches kosher salt divided
• 2 pinches freshly ground black pepper divided
• 1 clove roasted garlic finely chopped

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Instructions

• 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.
• 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. 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.

Nutrition

Serving: 1Frittata | Calories: 183kcal | Carbohydrates: 4g | Protein: 12g | Fat: 13g | Saturated Fat: 3g | Cholesterol: 328mg | Sodium: 911mg | Potassium: 283mg | Fiber: 1g | Sugar: 1g | Vitamin A: 475IU | Vitamin C: 0.9mg | Calcium: 49mg | Iron: 1.7mg

Tried this recipe?If you make this recipe, I'd love to see it on Instagram! Just use the hashtag #COOKINCANUCK and I'll be sure to find it.

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