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Country
Club Frittata with Potatoes, Pancetta & Peas
Spend
your fat calories on savoring fillings and low calorie cheese
toppings rather than all those egg yolks. When it's just me,
I use all egg whites, the yolks are included in this recipe
primarily for color.
Variation:
use country bacon or Italian prosciutto instead of the pancetta.
Serves
4
- 2
large eggs
- 8
egg whites
- ½
teaspoon salt
- ¼
teaspoon freshly cracked black pepper
- 1
teaspoon extra virgin olive oil
- 1
½# potatoes, Yukon gold or russets, peeled, cut into ½" slices
- 1
oz. pancetta, trimmed of all fat and rind, cut into ¼" strips
- 1
cup peas (fresh if possible)
- ¼
cup shaved Reggiano parmesan cheese*
Place
potatoes in medium sauce pan. Cover with cold salted water.
Bring to boil. Reduce heat to simmer, cook until potatoes are
just fork tender, about 20 minutes. Drain, set aside. Heat broiler.
In
a large bowl, whisk eggs, egg whites, salt and pepper. Heat
oil in a 10 inch nonstick skillet with an ovenproof handle over
medium high heat. Add potatoes, pancetta and peas. Season with
salt and pepper to taste.
Cook,
stirring often until potatoes start to brown, about five minutes.
Pour egg mixture into pan.. Using a heat proof spatula slowly
stir eggs in figure eight motion until just beginning to set
on edges. Reduce heat to medium low. Continue cooking, occasionally
sliding spatula around edges of pan allowing raw egg to flow
underneath until frittata is set on bottom but not on top, about
four minutes.
Lay
parmesan slices over top of frittata, place pan under broiler
and cook just until top is set and golden brown.
NOTE:
Use a carrot peeler to shave very thin slices of parmesan of
a wedge of cheese as you would peel the skin off a carrot. Do
not press down hard or the slices will be too thick, and you
will use twice as much to cover the surface of the frittata
- which will double the calories from the cheese.
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