Broccoli, Pancetta, and Parmesan Frittata

This was a pretty disappointing dish.  It was a bit dry, which was fine, but it lacked flavor.  It needed salt, which if you look at the ingredients, you'd go, "Really?"  And it needed more cheese.

The positives were that for 2 servings the calories weren't horrendous, and it came out of the dish pretty.  But I wouldn't have again.

Broccoli, Pancetta, and Parmesan Frittata

Baked frittatas are like overstuffed omelets that you don't have to worry about flipping. To save time, you can microwave the broccoli florets in a covered microwave-safe bowl at HIGH for 2 minutes or until crisp-tender.

Photo by ALB

Yield: Serves 4 (serving size: 2 wedges)
Hands-on:25 Minutes
Total:34 Minutes

Ingredients
6 ounces small broccoli florets (about 2 cups)
1 teaspoon fresh thyme leaves
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Dash of grated whole nutmeg
8 large eggs, lightly beaten
1 ounce Parmesan cheese, grated (about 1/4 cup)
1 teaspoon olive oil
1 1/2 ounces pancetta, chopped
1 cup sliced sweet onion

Preparation
1. Preheat oven to 350°.

2. Cook broccoli florets in boiling water for 2 minutes. Drain and plunge into ice water; drain broccoli well.

3. Combine thyme, salt, pepper, nutmeg, eggs, and cheese in a medium bowl, stirring with a whisk.

4. Heat a 10-inch ovenproof nonstick skillet over medium heat. Add oil; swirl to coat. Add pancetta; cook 4 minutes or until crisp, stirring occasionally. Remove pancetta. Increase heat to medium-high. Add onion; sauté 3 minutes or until tender. Add broccoli; sauté 1 minute. Add egg mixture; cook 3 minutes, stirring occasionally. Sprinkle with pancetta. Place pan in oven; bake at 350° for 12 minutes or until center is set. Cut into 8 wedges.

Nutritional Information 
Calories: 221; Fat: 13.7g; Saturated fat: 4.9g; Monounsaturated fat: 5.1g; Polyunsaturated fat: 2.2g; Protein: 17g; Carbohydrate: 7g; Fiber: 2g; Cholesterol: 380mg; Iron: 2mg; Sodium: 547mg; Calcium: 166mg

Cooking Light SEPTEMBER 2014