Baked Frittata with Peas and Pancetta

Baked Frittata with Peas and Pancetta.

Baked Frittata with Peas and Pancetta


For 1 Batch(es)

For the Frittata:

  • 1/4 cup +2 Tablespoons extra virgin olive oil
  • 4 ounces Pancetta, cut into a 1/4 inch dice
  • 1 small onion, cut into a 1/4 inch dice
  • 1 10oz bag frozen peas
  • 8 large eggs
  • 1/4 cup grated Pecorino or Parmigiano cheese
  • 1/4 cup fresh mint or basil leaves, chopped
  • salt and black pepper as desired


  1. Preheat your oven to 400 degrees
  2. Oil a 9 or 10 inch pan. Set aside.
  3. Put a sauté pan over a medium flame and heat 2 tablespoons of the oil. Add the pancetta and sauté until crisp, about 5-7 minutes. Add in the onion and cook until softened, about 5 minutes.
  4. Add in the peas and cook until tender, about 5-7 minutes. Remove from heat and cool the mixture for 15 minutes.
  5. Once cooled add the peas and pancetta to a mixing bowl. Add in the eggs, cheese, remaining oil and the mint or basil. Mix well to combine.
  6. Pour into the prepared pan and bake for 30 minutes.
  7. Serve warm or at room temperature.



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