Tomato-pancetta Frittata

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 8 eggs
• 1/2 teaspoon salt
• 1/4 teaspoon fresh ground pepper
• 1 tablespoon olive oil
• 3 ounces pancetta, thinly sliced and chopped (about 3/4 cup)
• 3/4 cup corn kernel
• 1 medium tomato, seeded and coarsely chopped
• 1/3 cup green onion, sliced
• 1 cup provolone cheese, shredded
• 1 large tomato, thinly sliced

Recipe

• 1 heat the oven to 425ºf.
• 2 in a medium bowl, whisk together the eggs, salt and pepper until well blended.
• 3 heat a large (10-inch) nonstick ovenproof skillet over medium heat until hot.
• 4 add the oil and heat until hot.
• 5 add the pancetta and cook for 2 minute.
• 6 stir in the corn and cook for 1 minute.
• 7 stir in the chopped tomato and green onions; cook for 3-4 min or until the tomato begins to soften, stirring occasionally.
• 8 pour in the eggs.
• 9 cook, pushing down the sides and tilting the pan to let the eggs flow into the bottom of the pan.
• 10 do this for about 3-5 min or until the bottom and sides are set - the center will still look wet.
• 11 remove from the heat.
• 12 sprinkle with the cheese.
• 13 top the cheese with the sliced tomato and a few more sliced green onions if you desire.
• 14 bake for 5-8 min, or until the center is set.
• 15 let stand for 5 min and cut into wedges.