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.
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.
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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For week of Sept. 24:
This week our weather will be just right for fall gardening. What are you waiting for?
* Now is the time to plant for fall. The warm soil will get these veggies off to a fast start.
* Keep harvesting tomatoes, peppers, squash, melons and eggplant. Tomatoes may ripen faster off the vine and sitting on the kitchen counter.
* Compost annuals and vegetable crops that have finished producing.
* Cultivate and add compost to the soil to replenish its nutrients for fall and winter vegetables and flowers.
* Fertilize deciduous fruit trees.
* Plant onions, lettuce, peas, radishes, turnips, beets, carrots, bok choy, spinach and potatoes directly into the vegetable beds.
* Transplant cabbage, broccoli, kale, Brussels sprouts and cauliflower as well as lettuce seedlings.
* Sow seeds of California poppies, clarkia and African daisies.
* Transplant cool-weather annuals such as pansies, violas, fairy primroses, calendulas, stocks and snapdragons.
* Divide and replant bulbs, rhizomes and perennials. That includes bearded iris; if they haven’t bloomed in three years, it’s time to dig them up and divide their rhizomes.
* Dig up and divide daylilies as they complete their bloom cycle.
* Divide and transplant peonies that have become overcrowded. Replant with “eyes” about an inch below the soil surface.
* Late September is ideal for sowing a new lawn or re-seeding bare spots.
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