Published: · Modified: by Dara · This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. · 28 Comments
Jump to Recipe Print Recipe Rate this Recipe
Make this fantastic frittata recipe as a lunch for one or double or triple the recipe for weekend brunch with the family. Pancetta, mushrooms and roasted garlic make everything better!
After preparing extra garlic for my How to: Roast Garlic post last week, I have been adding the flavorful little jewels to every pasta sauce, sandwich and pizza that crosses my path. Even eggs weren't safe. As if pancetta and mushrooms weren't enough to bump up the flavor of a simple frittata, I chopped up a clove of roasted garlic and added it to the mix. I ate this as a lunch-for-one (okay, I was lonely when my husband was away and had to placate myself with some really good food), but it would be a welcome addition at any weekend brunch table.
Frittatas (the big versions) are one of our go-to meals on busy weeknights, but I started making frittatas for one at lunchtime. The is one of my favorites but, really, any toppings will do. If you want mini versions that can be stored and reheated for a quick, healthy breakfast, pour the egg mixture into muffin tins. To see what I mean, check out these .
With a little crispy, browned pancetta and simple sauteed mushrooms mixed with roasted garlic, this frittata is one of those meals that feels fancy and elaborate, but actually comes together in minutes. Of course, you can throw on any toppings that suit your fancy. Let your imagination go wild.
The recipe:
Heat a small skillet over medium-high heat. Add pancetta and cook, stirring occasionally, until golden brown. Drain on a paper towel. Discard fat drippings.
Wipe out the skillet, set over medium heat and add olive oil.
Add mushrooms and cook, stirring occasionally, until mushrooms are tender, 4 to 5 minutes. Season with salt and pepper. Stir the roasted garlic into the mushrooms and cook for an additional minute. Set aside.
Crack the eggs into a small bowl, add water and whisk to combine. Coat a small, heatproof nonstick skillet (I used an 8-inch one) with cooking spray and set over medium heat. Add the eggs.
Cook the eggs, without stirring or shaking the pan, until the bottom is cooked but there is still layer of raw egg on top.
Season with kosher salt and freshly ground black pepper, and top with the mushroom mixture and pancetta.
Place the skillet under the broiler and cook until the top of the frittata is just starting to brown and is slightly puffed.
Remove frittata from the oven and slide it onto a plate (use a spatula if necessary). Serve immediately.
Other frittata recipes:
Cookin' Canuck's
Cookin' Canuck's Caprese
Guilty Kitchen's Autumn Frittata with Eggplant, Bacon & Feta
Fork Spoon Knife's Sweet Potato & Fennel Frittata
Printable Recipe
Frittata with Pancetta, Mushrooms & Roasted Garlic
Make this fantastic frittata recipe as a lunch for one or double or triple the recipe for weekend brunch with the family. Pancetta, mushrooms and roasted garlic make everything better!
5 from 1 vote
Print Pin Rate
Course: Breakfast, Entrees
Cuisine: Italian
Keyword: Healthy Breakfast
Prep Time: 5 minutes minutes
Cook Time: 15 minutes minutes
Total Time: 20 minutes minutes
Servings: 1 Small Frittata (Serves 1 Person)
Calories: 183kcal
Author: Dara Michalski | Cookin' Canuck
Ingredients
- 1 round pancetta chopped
- 1 teaspoon olive oil
- ½ cup sliced crimini mushrooms
- 2 large eggs
- 1 tablespoon water
- 2 pinches kosher salt divided
- 2 pinches freshly ground black pepper divided
- 1 clove roasted garlic finely chopped
Instructions
Heat a small skillet over medium-high heat. Add pancetta and cook, stirring occasionally, until golden brown. Drain on a paper towel. Discard fat drippings.
Wipe out the skillet, set over medium heat and add olive oil.
Add mushrooms and cook, stirring occasionally, until mushrooms are tender, 4 to 5 minutes. Season with salt and pepper. Stir the roasted garlic into the mushrooms and cook for an additional minute. Set aside.
Crack the eggs into a small bowl, add water and whisk to combine. Coat a small, heatproof nonstick skillet (I used an 8-inch one) with cooking spray and set over medium heat. Add the eggs.
Cook the eggs, without stirring or shaking the pan, until the bottom is cooked but there is still layer of raw egg on top. Season with kosher salt and freshly ground black pepper, and top with the mushroom mixture and pancetta.
Place the skillet under the broiler and cook until the top of the frittata is just starting to brown and is slightly puffed.
Remove frittata from the oven and slide it onto a plate (use a spatula if necessary). Serve immediately.
Nutrition
Serving: 1Frittata | Calories: 183kcal | Carbohydrates: 4g | Protein: 12g | Fat: 13g | Saturated Fat: 3g | Cholesterol: 328mg | Sodium: 911mg | Potassium: 283mg | Fiber: 1g | Sugar: 1g | Vitamin A: 475IU | Vitamin C: 0.9mg | Calcium: 49mg | Iron: 1.7mg
Tried this recipe?If you make this recipe, I'd love to see it on Instagram! Just use the hashtag #COOKINCANUCK and I'll be sure to find it.
Disclosure: I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites.
