Pancetta-Wrapped Egg Frittata
To get a great frittata, never beat the eggs and the other ingredients together. Instead, mix them gently, just until all the ingredients are combined. If you are a vegetarian, you can substitute sliced zucchini for the pancetta, but be sure to use a baking cup, or line your muffin pan with some parchment paper, so the zucchini retains its shape.
prep time: 10 minutes | cooking time: 15 minutes | serves: 4–6 (makes 12 frittatas)
© 2018 Damiano Carrara / Sterling · Reproduced with permission. · A Taste of Italy by Damiano Carrara, published by Sterling (£24.99, available from www.thegmcgroup.com)
Place the sliced pancetta in a crisscross pattern, to create a basket to hold the egg frittata, on a baking sheet. If you are using zucchini instead of pancetta, place the slices in a muffin mold.
In a bowl, whisk the eggs. Add the cream, salt (to taste), zucchini, chopped onion, and Parmigiano Reggiano. Gently mix together all the ingredients. Pour the egg mixture into the molds, leaving a bit of space at the top to allow room for the mixture to rise. Preheat the oven to 350°F (180°C) and bake the egg mixture for about 15 minutes or until the frittatas are done. Let them cool for a couple minutes and then serve.