megamenu.js | Last responsive megamenu you'll ever need Recipes Title
Heirloom Tomato Frittata with Pancetta and Fontina
Heirloom Tomato Frittata with Pancetta and Fontina
Heirloom Tomato Frittata with Pancetta and Fontina
Heirloom Tomato Frittata with Pancetta and Fontina
CRUX 6 QT Extra Deep Electric Skillet

Product used

Heirloom Tomato Frittata with Pancetta and Fontina

Prep Time: 15 mins
Cook Time: 35 mins
Total Time: 50 mins
Serves: 6

Ingredients

  • 3 tbsp olive oil, divided
  • 1/2 cup diced pancetta
  • 1 large onion, diced
  • 2 cloves garlic, minced
  • 2 tsp each finely chopped fresh thyme and rosemary
  • 12 eggs
  • 1 1/4 cups shredded Fontina cheese
  • 1/2 cup grated Romano cheese, divided
  • 1/2 cup 18% light cream
  • 1/2 tsp each salt and pepper, divided
  • 3/4 lb assorted heirloom tomatoes, sliced
  • 1/4 cup packed fresh basil leaves


methodology

1. Turn temperature control dial on CRUX 6 QT Extra Deep Electric Skillet to 300˚F to preheat. Heat 2 tbsp oil; cook pancetta, onion, garlic, thyme and rosemary for 3 to 5 minutes or until pancetta is golden and onion is tender.

2. Meanwhile, whisk together eggs, Fontina, half of the Romano, cream, and 1/4 tsp each salt and pepper; pour into skillet. Reduce heat to 250˚F; cover and cook for 20 to 25 minutes or until eggs are almost set on top but still slightly jiggly in center.

3. Sprinkle with remaining Romano. Arrange tomato slices decoratively on top. Drizzle with remaining oil and season with remaining salt and pepper. Cover and cook for about 5 minutes or until eggs are set and tomatoes are heated through. Sprinkle with basil.


Tip:

  • Serve with a simple arugula salad drizzled with olive oil and balsamic vinegar, then seasoned with sea salt to taste.

Subscribe to our mailing list
Contact Us
1-866-832-4843
help@cruxkitchen.com
Monday-Friday 8:30am‑5:30pm New York Time
Privacy Policy
Terms of Use
CRUX is a trademark of 8479950 Canada Inc.
All rights reserved.