This recipe was originally created by Diana Rogers.
Frittatas are economical, simple to make, and packed with nutrients. You can use virtually any hearty green in this dish, including kale, spinach, silverbeet, mustard greens, or escarole/endive.
- 225g pancetta or bacon, trimmed of excess fat and diced small
- 2 cups thinly sliced white onion (about 1 medium onion)
- 5 mushrooms, diced small
- 2 ½ cups coarsely chopped greens
- 8 eggs
- 3 tablespoons canned, full-fat coconut milk or cream
- 2 tablespoons chopped fresh parsley
- 2 tablespoons chopped fresh basil
- ground black pepper
- Preheat the oven to 180°C.
- In a large Lodge skillet, sauté the pancetta for 10 minutes or until browned and crispy. Remove from the heat.
- Pour off most of the fat so that only a thin coating remains in the pan. Add the onion and cook on medium-low heat for about 15 minutes, until caramelized.
- Add the mushrooms, about 1 teaspoon of the reserved fat (if needed), and the greens. Bring the heat up to medium and sauté for about 5 minutes, until the greens are wilted.
- In a medium bowl, beat the eggs with the coconut milk, parsley, basil, and a few twists of black pepper.
- Pour the eggs into the pan with the greens mixture and bacon, cook over medium heat for about 3 minutes to allow the bottom to set.
- Transfer the pan to the oven and bake for 10 minutes.
- Turn the oven to the grill setting and finish off the frittata by grilling the top for 2-3 minutes, until light brown.
- Allow to cool slightly, then serve. Frittata is also excellent cold or at room temperature.