#SundayCookingAdventures: Broccoli, pancetta, and parmesan frittata

2014-08-16 13.10.20

This was the first time I made a frittata, and I have to say I wasn’t sure I could do it. I sometimes have a hard time adjusting the temperature on my stove, and with eggs it’s really tricky. Often I get the pan too hot and the eggs cook too quickly.

And it happened this time, or so I thought. I started the eggs with broccoli, onion and parmesan cheese on top of the stove. And I stirred a couple of times in about 90 seconds and I was sure I had overcooked the eggs before putting them in the oven.

But, I didn’t. They turned out light and fluffy, and made a great lunch for me, my husband and stepson.

This recipe calls for 8 eggs — the next time I make it, I’m going to try subbing out about 3 eggs with 2 egg whites each. You could swap out the vegetables too, for whatever you like.

This was really good, and my only regret is that I didn’t make a salad to go with it. For anyone in Weight Watchers, one serving of this is 6 PointsPlus value. With a salad, and maybe a slice of toast, it’s a complete dinner.

The recipe calls for a non-stick 10-inch skillet. I had neither. I used a 10.5 inch cast-iron-like skillet. It came out of the pan just fine with the help of a pancake turner.

It was really good, so give it a try. Below is the link to the original recipe.

Broccoli, pancetta and parmesan frittata
September issue of Cooking Light magazine


6 ounces small broccoli florets (about 2 cups)
1 teaspoon fresh thyme leaves
1/2 teaspoon kosher salt (I omitted)
1/4 teaspoon freshly ground black pepper (I used more)
Dash of grated whole nutmeg
8 large eggs, lightly beaten
1 ounce Parmesan cheese, grated (about 1/4 cup)
1 teaspoon olive oil
1 1/2 ounces pancetta, chopped
1 cup sliced sweet onion


1. Preheat oven to 350 degrees.
2. Cook broccoli florets in boiling water for 2 minutes. Drain and plunge into ice water; drain broccoli well. (Tip: Put the broccoli on paper towels after draining to absorb excess moisture.)
3. Combine thyme, salt (if using), pepper, nutmeg, eggs, and cheese in a medium bowl, stirring with a whisk.
4. Heat a 10-inch ovenproof nonstick skillet over medium heat (my skillet was slightly larger, and it wasn’t non-stick). Add oil; swirl to coat. Add pancetta; cook about 4 minutes or until crisp, stirring occasionally. Remove pancetta. Increase heat to medium-high. Add onion; sauté 3 minutes or until tender. Add broccoli; sauté 1 minute. Add egg mixture; cook 90 seconds to three minutes, stirring occasionally. Sprinkle with pancetta. Place pan in oven; bake at 350° for 12 minutes or until center is set. Cut into 8 wedges.

2014-08-16 13.12.49

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