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Pancetta and Leek frittata
with spinach and tart apple salad

Active: 40 min Total: 40 min

Pancetta and tender leeks combine to build rich flavor in this elegant frittata. Balance those savory flavors with a tart spinach and apple salad served on the side.

Tags

Ingredients

Servings:
4
Metric
Spinach and Tart Apple Salad:
  • Apples, any tart, green-skinned variety - 1, sliced
  • Vinegar, red or white wine - 1 Tbsp
  • Mustard, Dijon - 2 tsp
  • Honey - 1 tsp
  • Oil, olive - 3 Tbsp
  • Pecan halves - 1/2 cup
  • Spinach, baby - 5 oz
Pancetta and Leek Frittata:
  • Leeks - 2, white parts chopped
  • Pancetta - 4 oz, chopped (look for pre-chopped)
  • Eggs - 6, whisked
  • Salt - 1/2 tsp
  • Black pepper - 1/2 tsp
  • Butter - 1 1/2 Tbsp

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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Prep

  1. Leeks / Pancetta - Prep as directed. Store separately. (Can be done up to 4 days ahead)
  2. Eggs - Whisk eggs with salt and pepper.

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Make

  1. Heat oven to 425F / 218C.
  2. Heat a 10.5” to 12” (26 cm to 30 cm) skillet over medium-high heat. Add butter and then leeks with a sprinkle of salt to melted butter. Saute until softened, ~3 minutes.
  3. Next, add in pancetta and saute until pancetta is starting to turn golden brown (the leeks will continue to cook down and may start browning / caramelizing - which will give them even more flavor), 4 to 5 minutes more.
  4. Pour in eggs. Stir until ingredients are all mixed through and then transfer to the oven. Bake for 20 to 25 minutes until eggs are set and inserted knife comes out cleanly.
  5. While frittata bakes, slice apples. Whisk together vinegar, mustard and honey. Add oil while whisking. Just before you are ready to serve toss apples, pecans and spinach with vinaigrette.
  6. Slice frittata and enjoy with salad on the side.

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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Reviews

Ratings

Original (59)
Gluten-free (3)
Paleo (1)
Vegetarian (8)

25 reviews

Great pancake recipe! They turned out very soft, thin and delicate compared to my usual traditional homecooked pancakes. My main complaint is the confusing notes/serving size - servings say 4, but the recipe notes say the recipe makes plenty for leftovers. So how many servings was this recipe actually supposed to make? Really annoying if you have to plan out your calories and don’t know how many pancakes you’re supposed to be eating. For reference, we got 14 thin pancakes from this recipe and needed at least 4 each to be full (they’re REALLY thin), even with a few strips of bacon thrown in. So it did work out to roughly 4 servings - no leftovers though, unless you barely eat any pancakes.

By: Lynn
Posted: Aug 19, 2020
Diet: Original
0 Helpful

Kids loved it. To make gluten free we used "King Arthur Gluten Free All Purpose Flour" as a substitute and that worked well. We also like "Pamelas" gluten free pancake mix in general for gluten free pancakes.

By: Andrew
Posted: Nov 13, 2017
Diet: Original
0 Helpful

Made pancakes w/bacon and scrambled eggs. Pancetta and chard would have been “ruining breakfast forever” according to pretty much everyone. Pancakes were good, probably better, “if Mommy made them next time.”

By: Daria
Posted: Oct 30, 2017
Diet: Original
0 Helpful

The pancakes were spot on! Cut that part of the recipe in half and it was plenty, but you could always freeze the leftovers. Used kale instead of chard. I loved the usual taste of the scramble, but hubby and kiddo were not enthused.

By: Laurel
Posted: Oct 23, 2017
Diet: Original
0 Helpful

Best pancakes I've ever made!

By: Namrita
Posted: Oct 22, 2017
Diet: Original
0 Helpful

Subbed spinach for chard.

By: Kathryn
Posted: Oct 19, 2017
Diet: Vegetarian
0 Helpful