Fritata with Shallots & Pancetta

Fritata with Shallots  & Pancetta
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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 202.1
  • Total Fat: 14.5 g
  • Cholesterol: 265.4 mg
  • Sodium: 105.4 mg
  • Total Carbs: 2.4 g
  • Dietary Fiber: 0.0 g
  • Protein: 15.2 g

View full nutritional breakdown of Fritata with Shallots & Pancetta calories by ingredient
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Weeknight meals, Williams-Sonoma catalog Weeknight meals, Williams-Sonoma catalog
Number of Servings: 10


    8 oz pancetta, diced
    6 oz. shallots, peeled, thinly sliced
    12 eggs
    1/4 tsp Kosher salt
    Freshly ground pepper, to taste
    4 oz. Guyere cheese, grated
    2 Tbsp. minced fresh flat-leaf parsley
    2 Tbsp. olive oil, plus more for drizzling
    8 oz. mixed salad greens
    1-2 Tbsp fresh lemon juice


In fry pan over med-hi heat, cook pancetta until crisp, 5-7 min. Transfer to paper towel-lined plate. Pour off all but 1 Tbsp fat from pan; return pan to med heat. Cook shallots until tender, 5-7 min. Remove from heat.

In large bowl, shish eggs, salt, pepper, cheese and parsley. Stir in pancetta & shallots. In deep half of frittata pan over med-low heat, warm 1 Tbsp oil. Add eggs; cook until they begin to set, 8-10 minutes. Stir occasionally with rubber spatula during first 2 min. of cooking. Place shallow pan upside down on top of deep pan; flip frittata into shallow pan. Cook covered until eggs are completely set, 7-10 min. Shake pan to loosen frittata; slide it onto serving plate. Let stand 10 minutes.

In bowl, toss salad greens with lemon juice and drizzle of olive oil.

Cut frittata into slices and serve with salad. Serves 8-10

Number of Servings: 10

Recipe submitted by SparkPeople user MART1025.

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