Today I made my first frittata. I looked in my Essentials of Classic Italian Cooking cook book to get the basic idea of how to make a frittata and just ran with it. I looked to see what I had, pancetta, fresh spinach, baby potatoes, onion, garlic and rosemary and just used all of it. I have to say it came out pretty darn good.

I like many other cooks don’t always measure. I learned that from my grandmother. It was always a pinch of this, a dash of that. Many times I find it hard to actually follow a recipe, I tend to read them, get the basic idea and adapt them. So if these amounts are not accurate, I’m sorry.


1 package of diced pancetta

1 small onion diced

1 1/2 cups firmly packed fresh spinach leaves chopped

4 small potatoes – cubed

1/4 cup olive oil

6 eggs

two cloves of garlic minced

2 sprigs of rosemary chopped

1/2 cup heavy cream

1 tsp pepper

1/2 cup parmsean cheese

Turn oven to 350 degrees

In a small skillet sautee the pancetta until lightly browned. With a slotted spoon transfer the pancetta to a plate lined with paper towels. In the same pan sautee the onions until lightly browned (3-5 minutes). In a 10 inch sautee pan add the oil and cubed potatoes. Cook until softened and browned, about 8-10 minutes. Once the potatoes are fork tender, add the onions and pancetta to them, keep on low heat. Sautee the spinach and garlic in the pan you used for the onions and pancetta. Add to the potatoes

While the potatoes cook beat the eggs, rosemary and cream in a medium bowl. After the spinach and garlic has been added to the potatoes, add in the beaten egg mixture. Cook over low heat until eggs have set and the top is still loose.

Sprinkle with cheese and put in the pre-heated oven for 15 minutes until set and lightly browned on top. Take out of oven, cool for a few minutes. Loosen the frittata by running a rubber spatula around the edges of the pan. Transfer to a plate and slice like you would a pie to serve.