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Flavorful frittata is good for any meal

Recipe: Spinach-mushroom-pancetta frittata for breakfast, lunch or dinner

An 8-inch cast-iron skillet is ideal for making this spinach-mushroom-pancetta frittata.

An 8-inch cast-iron skillet is ideal for making this spinach-mushroom-pancetta frittata. Debbie Arrington

Frittatas – Italy’s answer to the omelet – can be cooked on top of the stove or baked in the oven. I prefer to do a little of both – starting the frittata on a burner, then finishing it at 375 degrees for a golden brown finish.

That means using an ovenproof pan that can take the heat either way. An 8-inch cast-iron skillet is ideal.

Pancetta adds an earthy saltiness to the mushrooms and spinach in this anytime frittata, which can be an entree for breakfast, lunch or dinner. (Chopped bacon or ham can be substituted for the pancetta, or skip the meat altogether. Make sure the chopped bacon is cooked through before adding the egg mixture.)

I grow my spinach in pots so I can move it out of the scorching sun in summer. But heat-resistant New Zealand spinach will work in this recipe, too.

Spinach-mushroom-pancetta frittata

Serves 2 to 4

2 tablespoons butter

1 cup mushrooms, sliced

¼ cup onion, chopped

½ cup pancetta, diced

2 cups spinach

5 large eggs

½ cup heavy cream

¼ teaspoon hot red pepper sauce

1 cup cheddar cheese, shredded

Preheat oven to 375 degrees F.

In an 8-inch ovenproof skillet over medium heat, melt butter. Saute mushrooms and onions until onions are soft. Stir in pancetta; saute until edges start to brown. Stir in spinach, one handful at a time, until wilted.

In a large bowl, beat eggs. Add cream and hot sauce. Fold in cheddar cheese.

Carefully pour egg-cream mixture into the pan over the spinach-mushroom-pancetta mixture. With the handle of a wooden spoon, gently swirl contents of the pan so the filling ingredients mix with the eggs.

Transfer the pan to a 375-degree oven and bake for 25 to 30 minutes or until the top is golden brown and a thin-bladed knife inserted near the center comes out clean.

Remove from oven and let rest 5 minutes before serving.

Serve warm or at room temperature.

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Garden Checklist for week of Dec. 8

Make the most of dry weather while we have it this week. Rain is returning.

* Rake leaves away from storm drains and gutters. Recycle those leaves as mulch or add to compost.

* It’s not too late to plant something. Seed wildflowers and plant such spring bloomers as sweet pea, sweet alyssum and bachelor buttons.

* Trees and shrubs can be planted now, especially bare-root varieties such as fruit trees or rose bushes. This gives them plenty of time for root development before spring growth. They also benefit from winter rains.

* Plant bare-root berries, kiwifruit, grapes, artichokes, horseradish and rhubarb.

* Set out cool-weather annuals such as pansies and snapdragons.

* Lettuce, cabbage and broccoli also can be planted now.

* Brighten the holidays with winter bloomers such as poinsettias, amaryllis, calendulas, Iceland poppies, pansies and primroses.

* Keep poinsettias in a sunny, warm location; bring them inside at night or if there’s rain.

* Plant garlic and onions.

* Prune non-flowering trees and shrubs while they’re dormant.

* Clean and sharpen garden tools before storing for the winter.

* Mulch, water and cover tender plants to protect them during threat of frost. Succulent plants are at particular risk if temperatures drop below freezing. Make sure to remove coverings during the day.

* Rake and remove dead leaves and stems from dormant perennials.

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