Go Back
–+ servings

Pancetta and Artichoke Frittata with Goat Cheese and Parmesan

No ratings yet
Print Pin
Cook Time: 25 minutes
Servings: 6

Ingredients

  • 2 oz pancetta diced
  • 8 large eggs
  • 4 oz marinated artichoke hearts 4 oz/110 grams drained weight
  • 1/3 cup heavy cream or substitute plain Greek yogurt or milk
  • 3 oz soft goat cheese
  • 1/4 cup grated Parmesan
  • 1/2 tsp kosher salt or 1/4 tsp if fine salt, or more to taste
  • 1/4 tsp ground white or black pepper

Instructions

  • Preheat the oven to 390°F (200°C or 180°C fan).
  • Whisk the eggs, heavy cream, and salt in a large bowl until light and slightly foamy.
  • 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.
  • Add the chopped artichoke hearts to the pancetta and sauté for about 1 minute to warm up the artichokes and slightly soften them. 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 below (as the baking dish you’d be transferring the ingredients to would be cold, so take that into account).
  • Turn the heat off and pour in the whisked eggs, stirring to distribute the pancetta and artichokes evenly.
  • Add the soft goat cheese (broked in smaller bits) and top with grated parmesan.
  • 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.

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.