Pancetta-studded Spinach and Feta Frittata

A frittata is decribed by wikipedia as "A type of Italian omelette that frequently features fillings such as meats, cheeses, and vegetables. Like a normal omelette, a frittata is prepared in a skillet. However, whereas a normal omelette is cooked on a stovetop and served folded, a frittata is first partially cooked on a stovetop but then finished under the grill (broiler) and served open-faced."

Frittata's are quick, easy and the filling combinations are endless. Almost anything in the fridge that needs to be used can be thrown into a frittata. In 10 -15 minutes you've got a beautiful meal any time of day! I love to make frittata served with a salad of mixed greens for a light dinner.

Ingredients

6 large eggs whipped together in a mixing bowl with a splash of milk (or water). It makes the eggs a little more fluffy.

4 oz Pancetta diced

1TBS olive oil

4-5 0z. fresh baby spinach. (I usually throw in four or five handfuls)

5 sun-dried tomatoes packed in oil, chopped

3 oz. feta cheese diced or crumbled

salt and pepper to taste

Method

Turn on broiler in oven. Raise the oven rack to about 4 inches below the broiler.

Heat olive oil in a heavy non-stick oven safe skillet over med-high heat. Toss in pancetta and cook until slightly browned, add spinach. Saute spinach until wilted about 3 minutes. Add the whipped eggs to the pan and sprinkle the cheese and feta over the eggs. Let the eggs start to set up 2-3 min. Then lift the edges a little and tilt your pan to allow some of the egg to flow under. Cook the eggs until they are set but still runny in the center. Place the skillet in the oven directly under the boiler and cook until the eggs puff and turn lightly golden brown. Remove from oven and run a knife around the edge. Place a plate that's slightly larger than the skillet on top of the skillet. Carefully invert the pan. The fritatta should release easily. Serve warm or at room temp. I've found that this frittata is much more flavorful at room temperature.