PANCETTA SPINACH AND MUSHROOM FRITTATA

INGREDIENTS

12 large eggs

4oz pancetta, diced

1 onion, diced

1 clove garlic, minced

6oz baby spinach

8oz baby bella mushrooms, sliced

1/2 cup colby & monterey jack cheese blend

Directions

Preheat oven to 350F.

Add pancetta to a 12-inch non-stick oven-safe skillet. Turn the burner on low and allow the fat to render, about 5-7 minutes. Once the fat is rendered and the pancetta has starting to crisp, add in the onion.

Increase the heat to medium-high. Season the onion with salt and cook until it starts to soften, about 5 minutes. Add the garlic, and cook for an additional 2 minutes.

Once the onions are soft, and the garlic is fragrant add in the sliced mushrooms. Cook the mushrooms until they are golden brown and have released all their liquid, about 10-12 minutes, then season with salt.

While the mushrooms are cooking, in a large bowl, whisk the eggs together and season with salt and pepper. Set aside.

As soon as the mushrooms have browned, add in the spinach. Cook until the spinach has wilted and there is no liquid left in the pan. Then add the eggs.

Using a wooden spoon, move the eggs around in a figure eight motion until the eggs start to set slightly in the center. Even out the top of the frittata and place the whole skillet into the oven.

Bake for 15-20 minutes, or until the center of the frittata is completely set. Remove the frittata from the oven and top with cheese. Bake for an additional 2-3 minutes until the cheese is melted.

Allow the frittata to cool for 10 minutes before serving.