Hey there– Tuesday was the first day of school!! And also we had had a full weekend with our kids here. So the last thing on my mind was what to cook for dinner. When I got home, there was a quick survey of what we still had left in the fridge–and a tracking down of this recipe from the newest “Cooking Light” on the counter, and dinner was on the way.
We sat down to a light dinner (after all that weekend eating!) –frittata, a bright salad and some seedy bread. Just about right.
BROCCOLI PANCETTA FRITTATA
1 crown of broccoli (bot 2 cups)
1/2 tsp. thyme leaves (or your favorite herb)
1/3 tsp. salt
1/4 tsp. freshly ground pepper
1/4 cup grated parmesan romano
1 tsp. olive oil
2 oz. pancetta, chopped to small bits*
1/2 cup sweet onion, chopped fine
Cook the broccoli for 2 minutes in a bowl with a 1/4″ water and a sprinkle of salt for 2 minutes. Then plunge the broccoli into ice water to stop the cooking and keep it’s pretty green color. After a couple minutes, drain the broccoli well.
Heat an ovenproof skillet and dribble in the olive oil. Add the pancetta and cook 2 to 3 minutes until it is just crispy. Remove it to drain on a paper towel.
While it’s cooking whisk together the thyme, salt, pepper, eggs and parmesan in a bowl.
After you take the pancetta from the pan. Put in the onion and cook for 2 minutes until it just starts to brown. Then dump in the drained broccoli and cook a minute more.
Pour the egg mixture into the pan over the broccoli and then sprinkle the cooked pancetta on top. Cook on medium-low heat for 3 minutes to set the bottom.
Then move the pan-full into the oven at 350 degrees for 12 to 13 minutes until the eggs are set and just start to brown.
Take it out and cut it into wedges– great eaten warm, but leftovers cold the next day are quite nice too.
*In place of the pancetta, you can use any nice smoky bacon. It may take a little longer to cook.