Pancetta and artichoke frittata

Yield: 6 servings

Measure Ingredient
4 ounces Pancetta; diced
1 teaspoon Olive oil
1 small Onion; diced
2 \N Cloves garlic; chopped
1 cup Diced artichoke hearts; water pack
6 smalls Red potatoes; boiled until tender
\N \N ; and quartered
1 tablespoon Chopped basil
10 \N Eggs slightly; beaten
4 dashes Tobasco sauce
\N \N Salt and pepper

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.

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