Caramelized Onion Frittata with Pancetta

We are at the weekend, my friends. You know what that means…. time to brunch!!!

I’m all about new recipes, and especially those for brunch. The weekends are a sweet time to savor. Even if you love your job and everyday life as I do.. there’s just something refreshing about waking up, making some coffee or tea, and instead of diving straight into to do’s, you can breathe. Maybe just sit there. Or – maybe make a fantastic meal to enjoy solo, with your love, or a few friends.

Whatever you choose to do this weekend, I have you covered. This Caramelized Onion Frittata with Pancetta is everything a weekend breakfast should be: easy and hassle free; from stovetop to oven, all in one pan. The addition of ricotta cheese adds pockets of creamy texture, creating a perfect pairing with the eggs and salty pancetta.

PS – this is 1 of 3 recipes I’m sharing in my caramelized onion series! Check out this recipe for French onion soup w/ gluten free parmesan garlic croutons here. And – stay tuned for part 3 coming next week.

Enjoy! Let me know what you think by commenting below or sending a note on social.
Happy weekend,
CK

Caramelized Onion Frittata with Pancetta

This frittata is everything a weekend breakfast should be: easy and hassle free; from stovetop to oven, all in one pan. The addition of ricotta cheese adds pockets of creamy texture, creating a perfect pairing with the eggs and salty pancetta.This frittata is everything a weekend breakfast should be: easy and hassle free; from stovetop to oven, all in one pan. The addition of ricotta cheese adds pockets of creamy texture, creating a perfect pairing with the eggs and salty pancetta.
Servings: 4 servings

Ingredients

  • 108g (1 cup / about ½ large ) yellow onion, thinly sliced
  • 28g (3 tablespoons) olive oil, separated, plus more for pans
  • 8 large eggs
  • 8 oz. (1 cup) half-and-half
  • 74g (⅓ cup) sour cream
  • 1/4 teaspoon sea salt
  • 1/8 teaspoon freshly ground black pepper
  • Pinch cayenne pepper
  • 106g (4 oz.) pancetta, cut in small cubes
  • 171g (½ cup plus 3 tablespoons) whole-milk ricotta
  • 46g (1 cup) purple Kale, chopped
  • 1 teaspoon fresh thyme leaves
  • Optional:

Instructions

  • 1. Make caramelized onions: In a large Dutch oven, heat 2 tablespoons olive oil over medium to medium high heat. Add onions, lightly season with salt and pepper and cook, stirring occasionally to pick up any browned bits from bottom or sides of pan, until onions begin to soften, 5–7 minutes.
    2. Add 2 tablespoons water and continue, stirring, for another 2-3 minutes or until onions are soft and light golden brown. Set aside to cool.
    3. Warm medium saucepan over medium heat with remaining 1 tablespoon olive oil. Add pancetta. Toss and stir until lightly browned, 10-12 minutes. Remove the pancetta grease, leaving about 1 tablespoon. Set aside.
    4. In same pan, toss kale for 1-2 minutes or until slightly tender. Set aside.
    5. Purée eggs in a blender on medium-high speed until foamy, about 30 seconds.
    6. Add half-and-half, sour cream, ¼ teaspoon salt, ⅛ teaspoon pepper and pinch of cayenne to blender with eggs. Beat until custard is smooth, up to 15 seconds.
    7. Preheat to 400 degrees.
    8. In a cast iron skillet, either one large or 2-3 smaller (I used one 8” medium and two 6” small) pans, heat with a light coat of olive oil over medium heat.
    9. Add caramelized onions and kale. Stir. Pour in egg mixture, toss quickly once or twice. Sprinkle pancetta on top.
    10. Quickly spoon dollops of ricotta and sprinkle thyme evenly over frittata. Continue to cook until frittata begins to set, about 3 minutes.
    11. At the 3 minute mark, immediately place in oven. Bake until just set, 7-12 minutes. Center should still be slightly wobbly.
    12. Remove from oven and garnish with fresh cilantro (optional). Enjoy warm and store any leftovers in airtight container.

 

 

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