Vegetable Frittata with Pancetta and Cheese
Vegetable Frittata with Pancetta and Cheese is the perfect healthy weekend breakfast. Simple ingredients that you can mix up for ones personal preference and is sure to be a hit with the whole family.
Servings Prep Time
2 people 10 minutes
Passive Time
20 minutes
Servings Prep Time
2 people 10 minutes
Passive Time
20 minutes
Ingredients
Instructions
  1. Preheat oven to 375F. Wash and dry all produce.
  2. Cut 1/4 bell pepper into small pieces. Then cut broccoli into small bite sized pieces roughly the same size as the bell pepper pieces. Lastly quarter cherry tomatoes. Cube pancetta and grate cheese (if necessary).
  3. In a medium sized glass measuring cup/bowl, crack 6 eggs. Then, mix in all of the vegetables, 1/4 cup of cubed pancetta and 1/3 cup of shredded double cheddar cheese. Season with salt and pepper.
  4. Pour 1 tbsp of avocado oil (or preferred oil) into each cast iron skillet and spread until the entire inner surface is coated.
  5. Take your egg mixture and pour even amounts into each cast iron skillet. Place the skillets in the oven on the middle rack and cook for 20 minutes. Making sure that when you move the pan, the eggs are solidified and not jiggly.
  6. Let cool for 5 minutes. Be careful not to grab the handle of the cast iron skillet as it will be hot for a very long time.
  7. ENJOY!
Recipe Notes

*At the end you can also add some cheese on top and put the broiler on high for 30 seconds to 1 minute. Keeping an eye on it so it does not burn. *You can mix up the vegetables to suit your preferences as well as the seasonings.