Broccoli, Pancetta, and Parmesan Frittata


  • 6 ounces of Smith's Farm's 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



  1. Preheat oven to 350°.
  2. Cook broccoli florets in boiling water for 2 minutes. Drain and plunge into ice water; drain broccoli well.
  3. Combine thyme, salt, pepper, nutmeg, eggs, and cheese in a medium bowl, stirring with a whisk.
  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.


Thank you to for this delicious recipe!