Breakfast/ Main Course

Cheesy Pancetta, Corn, and Leek Frittata

September 28, 2018

I can’t say enough about the versatile frittata—any busy cook’s MVP. Trying to eat more vegetables? Frittata got you. Your kid just walked in the door and told you she’s now a vegetarian? Frittata got you. You’ve got under 30 minutes to make dinner and are staring down a fridge full of leftovers? Frittata got you. See? It’s a winner. 

Basic ingredients:

  • eggs
  • onion/leeks/shallot
  • veggies
  • cheese
  • bacon/pancetta/sausage/cooked cubed or shredded chicken

In this recipe, I’m using leeks, pancetta, corn, and fontina cheese, but once you get the basic technique down, you can change up those ingredients to suit whatever you have on hand.

eggs, cheese, pancetta, leeks, corn

Recipe Tips:

Here’s how you do it. Crack your eggs into a bowl, whisk thoroughly, and stir in your cubed cheese. Then turn to the fillings. Using a 10-inch nonstick, oven-safe skillet, cook the pancetta over medium heat, until starting to brown (about 5 minutes). Then add your sliced leeks and sauté. Cook until the pancetta is browned and crispy, and the leeks are softened, about 5-8 minutes. I like them more on the caramelized side, but you do you.

pancetta and leeks cooking

Add the corn, and cook for another minute or so. Then give the egg and cheese mixture a stir and pour it into the pan. Spread the filling around so it’s evenly distributed through the eggs. Continue to cook the frittata for 4-5 minutes, while you preheat the broiler on high. As it cooks, slowly lift the edges of the frittata with your spatula, tip the pan, and let the uncooked egg mixture pool underneath. Do that a few times in different spots. Watch the heat because you don’t want the bottom of your frittata to burn. 

When the bottom is totally set, and the egg mixture on top is about halfway cooked, you’re ready to put it under the broiler. Note: it’s ok for the top to still look raw. Sprinkle on the parmesan cheese. 

frittata ready for broiler

Then slide your pan onto the top rack of the oven, several inches from the broiler, and cook for 2-3 minutes. The frittata will puff up pleasingly and be lightly browned. You may want to open the oven and turn your pan around after a minute to make sure it browns evenly. 

finished frittata

Then take it out, and let it rest for a few minutes. It will continue to cook in the pan as it sits. Then give it a quick hard shake and slide it out onto a cutting board. Slice and eat! Leftovers can be wrapped up, kept in the fridge for a few days, and nibbled on as you like, cold or warmed up. Slices also freeze beautifully, and you will totally thank yourself one day when there is nothing for dinner and the thought of eating cereal makes you want to cry.  

If you love this recipe and want to try another great frittata recipe, check out my Bacon, Broccoli, and Cheddar Frittata post.

Cheesy Pancetta, Corn, and Leek Frittata

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By Molly Madigan Pisula Serves: 4
Prep Time: 10 min Cooking Time: 20 min

An easy and versatile frittata recipe perfect for Sunday brunch or a quick weeknight dinner.

Ingredients

  • 1 large or 2 small leeks (about 4 oz.)
  • 2 ounces diced pancetta
  • 1 ear of corn, kernels cut off
  • 2 oz. or 1/2 cup fontina cheese, diced
  • 7 eggs
  • Kosher salt
  • Black pepper
  • 2 T. parmesan cheese

Instructions

1

First, rinse your leek(s), peel off the outer layer(s), and cut in half. If you notice there is dirt or grit in between the layers, slice in thin half-moons and soak in a bowl of cold water for 5 minutes, then drain. Otherwise, slice them into thin half moons and set aside.

2

Crack the eggs into a medium-size bowl and whisk until they are fully combined. Season with salt (not too much because you’ll have pancetta in this dish) and pepper.

3

Stir in the cubed cheese.

4

Using a 10-inch nonstick, oven-safe skillet, cook the pancetta over medium heat, until starting to brown (about 5 minutes).

5

Then add your sliced leeks and sauté. Cook until the pancetta is browned and crispy, and the leeks are softened, about 5-8 minutes.

6

Add the corn, and cook for another 1-2 minutes.

7

Then give the egg and cheese mixture a stir and pour it into the pan. Spread the filling around so it’s evenly distributed through the eggs.

8

Then preheat the broiler and continue to cook the frittata for 4-5 minutes. The best way to do this is to slowly lift the edges of the frittata with your spatula, tip the pan, and let the uncooked egg mixture pool underneath. Do that a few times in different spots, as it cooks. Watch the heat because you don’t want the bottom of your frittata to burn.

9

When the bottom is totally set, and the egg mixture on top is about halfway cooked, you’re ready to put it under the broiler. Note: it’s ok for the top to still look raw. Sprinkle on the parmesan cheese. Then slide your pan onto the top rack of the oven, several inches from the broiler, and cook for 2-3 minutes.

10

Watch closely because this can happen fast: take it out when the frittata puffs up pleasingly, looks entirely cooked, and has lightly browned on top, 2-3 minutes.

11

Then take it out, and let it rest for a few minutes. It will continue to cook in the pan as it sits. Then give it a quick hard shake and slide it out onto a cutting board. Slice and eat!

Notes

Leftovers can be wrapped up, kept in the fridge for a few days, and nibbled on as you like, cold or warmed up. Slices also freeze beautifully.

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