I decided to make a frittata this morning, inspired by this recipe. I made a few changes, and it came out pretty good. I do love the original recipe too though, pancetta is one of my favorite ingredients. :)
- 2 tablespoons extra-virgin olive oil, 3 turns of the pan
- 1 cup chopped beef lil' smokies
- 1/2 cup chopped turkey bacon
- 1 cup white onion, chopped
- 4 cloves garlic
- 2 cups arugula, loosely packed
- 1 (15-ounce) can diced tomatoes, drained
- 12 extra-large eggs
- 1/3 cup half-and-half
- 1 teaspoon salt
- Black pepper
- Preheat oven to 400 degrees F.
- Heat a 12-inch nonstick oven safe skillet over medium high heat.
- Add turkey bacon and lil' smokies to the pan. Cook until just starting to brown, then remove from pan and set aside.
- Add olive oil, onion and garlic to the pan. When onion is clear and fragrant, add arugula.
- Wilt arugula, stir in tomatoes. Add meat back to the pan and mix well.
- Beat eggs together with half-and-half. Whisk in salt and pepper.
- Pour eggs over fillings and let eggs set. Using a spatula, raise eggs off the bottom of the skillet, allow more of the liquid egg to settle.
- When the frittata has set, transfer to oven and cook 10 to 12 minutes until top is deep golden brown.
- Remove the frittata and let it stand 5 minutes.
- Cut into wedges and serve.
Be careful that the drippings from the lil' smokies and turkey bacon don't burn when you remove the meat from the pan. You'll want to remove them quickly and then add the oil as soon as possible.