Broccoli, Pancetta, and Parmesan Frittata

Ingredients

  • 6 ounces small broccoli florets (about 2 cups)
  • 1 teaspoon fresh thyme leaves
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 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

Step 1

Preheat oven to 350°.

Step 2

Cook broccoli florets in boiling water for 2 minutes. Drain and plunge into ice water; drain broccoli well.

Step 3

Combine thyme, salt, pepper, nutmeg, eggs, and cheese in a medium bowl, stirring with a whisk.

Step 4

Heat a 10-inch ovenproof nonstick skillet over medium heat. Add oil; swirl to coat. Add pancetta; cook 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 3 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.