This pancetta and artichoke frittata makes for a great comfort dish. It’s easy to make for a brunch or hearty breakfast. It’s made by first sautéing diced pancetta, adding marinated artichoke hearts, and a mixture of whisked eggs, heavy cream, and salt. It’s topped with soft goat cheese and parmesan and baked in the oven until golden-brown.

Serve it with some crusty bread and a light salad like this arugula parmesan salad or this tomato, avocado, and arugula salad. You can even have this for lunch or dinner.

overhead view of pancetta and artichoke frittata in a cast iron pan against a wooden surface

Ingredients

To make this frittata, you will need the following ingredients (for about 6 servings):

Pancetta – 2 oz pancetta, diced
Eggs – 8 large eggs
Artichokes – 4 oz marinated artichoke hearts (4 oz/110 grams drained weight)
Heavy Cream – 1/3 cup heavy cream (or substitute plain Greek yogurt or milk)
Goat Cheese – 3 oz soft goat cheese
Parmesan – 1/4 cup grated Parmesan
Salt – 1/2 tsp kosher salt (or 1/4 tsp if fine salt) or more to taste
Pepper – 1/4 tsp ground white or black pepper

Ingredient Notes:

Pancetta – I prefer smoked pancetta but regular cooking pancetta works as well. You can also use bacon instead if you can’t easily get pancetta.
Goat Cheese – Use soft mild goat cheese or goat cheese crumbles (not hard goat cheese).
Parmesan – Try to get the real Parmesan cheese (in the U.S., it should say ‘Parmigiano Reggiano’ on the package) and preferably grate it at home.
Heavy Cream – This recipe works with heavy cream, plain Greek yogurt, and milk. They all will bring slightly different flavor profiles to the frittata but they all work well. The heavy cream makes the frittata creamier, tender, and rich. The Greek yogurt would add a bit of tang and a lighter texture (compared to the cream). The milk would make the frittata puffier and lighter.
Eggs – if you’re using medium eggs (instead of large), use 9 medium eggs.

Directions with Photos

Prep. Preheat the oven to 390°F (200°C or 180°C fan).

Step 1. Whisk the eggs, heavy cream, and salt in a large bowl until light and slightly foamy.

Step 2. To an ovenproof skillet or frying pan over medium heat, add the diced pancetta and ground black pepper. Sauté, stirring occasionally for about 4 minutes until the pancetta releases the fat and starts to get slightly crispy.

close up of pan-friend pancetta pieces in a cast iron pan

Step 3. Add the chopped artichokes to the pancetta and sauté for about 1 minute to warm up the artichokes and slightly soften them.

pancetta and artichoke frying in a cast iron pan

Note: If the frying pan/skillet you’re using is not ovenproof, transfer the pancetta and artichokes to an ovenproof/baking dish at this point before you add the eggs and cheese. If you’re transferring the ingredients, you will need to add a couple of minutes to the cooking time in step 6 below (as the baking dish you’d be transferring the ingredients to would be cold, so take that into account).

Step 4. Turn the heat off and pour in the whisked eggs, stirring to distribute the pancetta and artichokes evenly.

zoomed in view of whisked eggs and heavy cream mixture added to a pan containing pancetta and artichoke

Step 5. Add the soft goat cheese (broked in smaller bits) and top with grated parmesan.

pieces of goat cheese added to a pan containing a whisked egg, heavy cream, artichoke, and pancetta mixture

close up view of grated parmesan added to a pan with an egg, heavy cream, pancetta, and artichoke mixture with pieces of goat cheese

Step 6. Transfer the ovenproof skillet/pan to the preheated oven and bake at 390°F (200°C or 180°C fan) until golden and cooked through (for about 16-18 minutes). Let it rest for a couple of minutes once out of the oven before you slice into it.

Note: Be sure to put down a trivet or heat-resistant mat for your dining room table if serving the frittata straight out of the oven in the pan.

a slice of artichoke and pancetta frittata on a white plate in the foreground and the remaining frittata in a cast iron pan positioned behind it

That fluffy texture and smoky flavor (if using smoked pancetta) make for a really indulgent frittata. If you made this and loved it, let me know in a review below. I’m also intrigued to know the occasion, and what you served it with. Let me know in the comments.

zooomed in view of a slice of artichoke and pancetta frittata on a white plate with an out-of-focus view of the rest of the frittata in the pan in the background

More Frittatas to Try

There really is a frittata for all occasions. Try this spinach and feta frittata or this mushroom goat cheese frittata for breakfast. For a hearty lunch, give this broccolini and cheese version or this rich sausage, goat cheese, and bell pepper one a try.

If you want to keep things simple, this easy baked frittata or this one with potatoes and mushrooms are great for a quick, filling dinner option with a side salad.

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