Ingredient List Print Recipe
- 6 tablespoons butter
- 1 cup sliced new potatoes
- 1/2 cup onions, diced
- 1/2 cup red pepper, diced
- 1/2 cup fennel, diced
- 1 tablespoon Herbes de Provence
- 3 cups swiss chard, roughly chopped
- 4 ounces pancetta, fat reserved
- 14 eggs, whipped and well seasoned with salt and pepper
- 1/2 cup grated Manchego cheese
- 1/4 cup grated Fontina cheese
- 2 tablespoons fresh thyme
Mixed Vegetable Frittata with Manchego
If you have a giant well-seasoned cast iron skillet, you could easily double this recipe to feed a big crowd.
TOTAL TIME: 1 HOUR 30 MINUTES
Pre heat oven to 375 degrees F.
Add 2 tablespoons butter to a skillet over medium heat. Brown the potatoes in the butter, about 10 minutes. Remove potatoes and reserve.
Add the diced onion, pepper, fennel and Herbes de Provence to the skillet and saute until glassy, about 5 minutes. Remove vegetables and reserve. Add another tablespoon of butter to the skillet. Saute chopped swiss chard in the butter until wilted. Remove chard, squeeze dry in a paper towel and reserve.
In a well-seasoned cast iron skillet or nonstick oven-proof skillet, cook the pancetta. When browned, remove the pancetta and coarsely chop. Leave the remaining pancetta fat in the cast iron skillet.
Place the cast iron skillet over high heat. Add the remaining 3 tablespoons of butter to the pancetta fat. Allow to melt and foam.
Add the eggs and then very rapidly the cheeses, potatoes, vegetables and thyme. Sprinkle liberally and randomly. Add the pancetta in the same fashion and place in the oven.
Cook for 35-40 minutes. Let rest for 10 minutes and serve.
Photographs by Madeleine Hill.
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