Spinach, Mushroom, and Pancetta Fritatta

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Fritattas are awesome. They’re so easy to make and you can put anything in them. It’s a great way to use up vegetables and meat in the fridge. I made this a couple weeks ago with some ham that needed to be used. I had pancetta this time, so used that instead.

If I don’t use bacon or pancetta, then I saute the onion in 2 tablespoons of olive oil and add the meat at the very end just before adding the egg/milk mixture.

The recipe (adapted from here):

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8 eggs
½ cup lowfat milk
½ lb fresh spinach, rinsed, dried and torn into roughly 1-inch pieces
4 oz pancetta, diced
½ large onion, peeled and diced
1 cup grated cheddar cheese

4 oz sliced baby bell mushrooms
Kosher salt, to taste

Preheat oven to 450°F.

Cook the pancetta in a cast iron skillet over medium-low heat. Image

When it’s starting to brown,  add diced onion and sauté for 2 to 3 minutes or until it’s slightly translucent.

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Add the spinach and mushrooms and stir with a wooden spoon for 3-4 minutes until the spinach is wilted and mushrooms are tender.

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In a glass mixing bowl, thoroughly beat the eggs until nice and frothy. Add the milk and stir until combined. Season to taste with Kosher salt.

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Pour the egg mixture into the skillet. Give everything a stir to distribute the ingredients evenly. This is the last time you’re going to stir, so get it all out of your system now!

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Turn the heat under the skillet back on to about medium and cook for about 5 minutes or until the egg begins to set. No stirring! Add the grated cheese, sprinkling it evenly across the top, and then transfer the skillet to the oven.

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Bake 10 to 15 minutes or until the eggs are fully cooked and the cheese is golden brown.

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2 responses to “Spinach, Mushroom, and Pancetta Fritatta

  1. I’ve always wondered how to make one of these! Looks soooo good. Did you sign up for a CSA and use their ingredients? I can’t wait to sign up for one nearby tomorrow 🙂

    • They’re delicious and so easy. They keep well, too, so make good leftovers. Yes, all the recipes I post here are made with ingredients from my CSA. I signed up last fall and have been trying to find good ways to use all the fruits and veggies. I love it!

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