Pancetta and Leek frittata
with 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
- 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
- Heat oven to 425F / 218C.
- 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.
- 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.
- 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.
- 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.
- Slice frittata and enjoy with salad on the side.
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.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.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.”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.0 Helpful
Best pancakes I've ever made!0 Helpful
Subbed spinach for chard.0 Helpful