Pancetta and artichoke frittata
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | ounces | Pancetta; diced |
| 1 | teaspoon | Olive oil |
| 1 | small | Onion; diced |
| 2 | Cloves garlic; chopped | |
| 1 | cup | Diced artichoke hearts; water pack |
| 6 | smalls | Red potatoes; boiled until tender |
| ; and quartered | ||
| 1 | tablespoon | Chopped basil |
| 10 | Eggs slightly; beaten | |
| 4 | dashes | Tobasco sauce |
| Salt and pepper | ||
Directions
In a very large nonstick saute pan cook until the pancetta is golden brown.
Add olive oil, onion, and garlic and saute until you can smell the aroma about 1 minute. Add artichoke hearts and potatoes and saute lightly about 2 minutes. In a medium size bowl place basil, eggs, tobasco, and salt and pepper and mix well. Add eggs to the vegetable mixture, move the eggs around with a rubber spatula just until they begin to set. Place in a 350 degree oven and cook 8-10 minutes or until the eggs are set. Remove from the oven and invert on to a plate and top with grated parmesan cheese.
Serve hot.
Converted by MC_Buster.
Per serving: 111 Calories (kcal); 2g Total Fat; (19% calories from fat); 7g Protein; 15g Carbohydrate; 13mg Cholesterol; 515mg Sodium Food Exchanges: 1 Grain(Starch); 1 Lean Meat; ½ Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.