Baked Egg and Pancetta Frittata
(0 votes)
(0 votes)
Health Score:
76 / 100
Difficulty:
easy
Difficulty
Preparation:
10 min.
Preparation
ready in 45 min.
Ready in
Calories:
711
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 711 cal. | (34 %) | ||
| Protein | 28 g | (29 %) | ||
| Fat | 66 g | (57 %) | ||
| Carbohydrates | 3 g | (2 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.3 g | (1 %) |
more nutritional values
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 2.6 μg | (13 %) | ||
| Vitamin E | 2.5 mg | (21 %) | ||
| Vitamin K | 13.7 μg | (23 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 8.2 mg | (68 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 69 μg | (23 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 23 μg | (51 %) | ||
| Vitamin B₁₂ | 2.9 μg | (97 %) | ||
| Vitamin C | 2 mg | (2 %) | ||
| Potassium | 336 mg | (8 %) | ||
| Calcium | 454 mg | (45 %) | ||
| Magnesium | 39 mg | (13 %) | ||
| Iron | 2.2 mg | (15 %) | ||
| Iodine | 27 μg | (14 %) | ||
| Zinc | 3.6 mg | (45 %) | ||
| Saturated fatty acids | 29.2 g | |||
| Uric acid | 81 mg | |||
| Cholesterol | 399 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 Tbsp good-quality olive oil
- 1 cup roughly chopped Pancetta
- 1 onion (peeled and diced)
- 4 small Red pepper flakes (washed and diced)
- 1 clove garlic cloves (peeled and minced)
- 6 large eggs
- 3 Tbsps cream (or milk)
- ¾ cup grated Gruyere
- 1 Tbsp chopped, fresh Chives
- salt (to taste)
- freshly ground Black pepper (to taste)
Preparation
Kitchen utensils
1 Skillet, 1 Small bowl, 1 Measuring cups, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Peeler, 1 Sieve, 1 Slotted spatula, 1 Lid
Preparation steps
1.
Preheat oven to 400º F.
2.
Heat oil over medium heat, in an ovenproof 12-inch nonstick skillet, until hot and shimmering. Add pancetta and cook for about 6 to 8 minutes, or until browned around the edges. Remove with a slotted spoon and drain on paper towels.
3.
Add onion and potatoes to the skillet with remaining fat and cook for 8 to 10 minutes, or until browned and tender. Add garlic and cook an additional minute.
4.
Beat eggs and cream together. Stir in the grated cheese and chives; season to taste with salt and pepper.
5.
Pour the egg mixture and pancetta into the skillet, stir well. Shake the pan gently from side to side and lift the edges of the frittata with a spatula to let the eggs run underneath. Cook for 3 to 5 minutes, or until the eggs are half-way set
6.
Once the eggs are half-way set, place skillet in the preheated oven. The frittata is done when eggs are puffed and golden, about 8 to 10 minutes. Allow to sit for several minutes. Cut into wedges and serve.
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