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Ciabattini Frittata - Shoemakers Frittata

Ciabattini Frittata - Shoemakers Frittata

Cooking Time

Preparation Time : 15

Cook Time : 20

Total Time : 35


Serves 4

  • 8large eggs

  • 2tablespoons chopped fresh basil

  • 3tablespoons grated parmesan cheese

  • salt & freshly ground black pepper

  • 6slices pancetta, chopped

  • 1lb potato , peeled and cut into 1/4-inch slices

  • 2tablespoons olive oil, divided

  • 2small cipollini onions (or more)

  • 2 garlic cloves (or more)

  • 2 -3cups spinach or 2 -3 cups arugula, coarsely chopped

  • 1⁄2 cup chopped fire roasted peppers (to taste)

  • 3ounces sliced provolone cheese (5 to 6 slices) (optional)


  • 01

    Preheat broiler.

  • 02

    Whisk together eggs, basil, parmesan, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a large bowl.

  • 03

    Cook pancetta in a 10-inch heavy skillet over medium heat, stirring, until crisp. Transfer with a slotted spoon to a large bowl then pour off all but 2 tablespoons fat.

  • 04

    Add potatoes and 1/4 teaspoon each of salt and pepper to skillet, and sauté over medium-high heat until golden, about 3 minutes. Cover skillet and continue to cook over medium-low heat, stirring a few times, until potatoes are just tender, about 3 minutes more. Transfer the potatoes with a slotted spoon to bowl containing the pancetta.

  • 05

    Add 1 tablespoon oil to skillet and sauté onion and garlic over medium-high heat until pale golden, about 4 minutes, then add spinach and sauté until just wilted.

  • 06

    Gently add the potatoes and pancetta, the roasted peppers, and remaining tablespoon of oil into onion mixture, spreading it evenly.

  • 07

    Pour egg mixture evenly over vegetables and cook over medium-high heat, lifting up cooked egg around edges with a heat-proof spatula to let uncooked egg flow underneath, 2 to 3 minutes. Reduce heat to medium and cook, covered, until it appears mostly set, with a moist top and center, 3 to 5 minutes more.

  • 08

    Remove lid. If using the Provolone, broil frittata 5 to 7 inches from heat until set, but not browned, 1 to 2 minutes, then top with an even layer of cheese and continue to broil until browned and bubbling, 1 to 3 minutes (watch carefully).

  • 09

    If skipping the cheese, broil frittata until the top is lightly browned, 1 to 3 minutes (making sure it doesn't burn).

  • 10

    If using a nonstick skillet, slide the frittata onto a serving plate. If using a cast-iron skillet, cut and serve wedges directly from the skillet.



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