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Spinach and Pancetta Frittata

A community recipe by

Not tested or verified by Nigella.com

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Introduction

Baby spinach is essential for this recipe because the leaves wilt and soften quickly, so you needn't remove the stalks or chop the leaves. The pancetta adds a special depth of flavour. Like all frittatas, any leftover can be taken on a picnic or for a packed lunch.

Baby spinach is essential for this recipe because the leaves wilt and soften quickly, so you needn't remove the stalks or chop the leaves. The pancetta adds a special depth of flavour. Like all frittatas, any leftover can be taken on a picnic or for a packed lunch.

Ingredients

Serves: 4

Metric Cups
  • 6 eggs
  • 1 tablespoon extra virgin olive oil
  • 125 grams smoked pancetta (cut into cubes)
  • 4 spring onions (chopped)
  • 1 clove garlic (finely chopped)
  • 175 grams baby spinach
  • salt
  • pepper
  • 6 eggs
  • 1 tablespoon extra virgin olive oil
  • 4⅖ ounces smoked pancetta (cut into cubes)
  • 4 scallions (chopped)
  • 1 clove garlic (finely chopped)
  • 6⅙ ounces baby spinach
  • salt
  • pepper

Method

Spinach and Pancetta Frittata is a community recipe submitted by Miki1978 and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Break the eggs into a bowl and whisk briefly with a fork. Season well.
  • Heat 1 tbs of the oil in a frying pan. Add the pancetta and cook over medium heat for 3-4 minutes until they start to brown
  • Add the spring onions, garlic and spinach and stir-fry for 3-4 minutes or until the spinach has wilted and the onions have softened.
  • Pour the egg mixture into the pan, quickly mix into the other ingredients and stop stirring.
  • Reduce to a law heat and cook for 8-10 minutes, or until the top has almost set.
  • Slide under a hot grill to finish cooking the top. Serve hot or cold.
  • Break the eggs into a bowl and whisk briefly with a fork. Season well.
  • Heat 1 tbs of the oil in a frying pan. Add the pancetta and cook over medium heat for 3-4 minutes until they start to brown
  • Add the scallions, garlic and spinach and stir-fry for 3-4 minutes or until the spinach has wilted and the onions have softened.
  • Pour the egg mixture into the pan, quickly mix into the other ingredients and stop stirring.
  • Reduce to a law heat and cook for 8-10 minutes, or until the top has almost set.
  • Slide under a hot grill to finish cooking the top. Serve hot or cold.
  • Tell us what you think