Zucchini-Pancetta Frittata
Ingredients
⅓ pound pancetta, diced
⅔ cup onion, chopped
⅔ cup red bell pepper, chopped
1 cup un-pared zucchini, chopped
1 teaspoon garlic, minced
vegetable oil (if needed)
5 eggs
⅓ cup milk
½ teaspoon salt
pepper dash
8 ounces cream cheese, ½-inch cubes
1 cup cheddar, grated
1½ cup soft bread cubes, lightly packed
Directions
Preheat oven to 350°F.
In a skillet, render the pancetta. Reserve 2 teaspoons drippings.
Sauté the onion, bell pepper, zucchini, and garlic in the pancetta drippings until tender.
Beat together the eggs, milk, salt, and pepper.
Mix together the egg mixture, vegetables, pancetta, cream cheese cubes, cheddar, and bread cubes.
Pour into a greased 10-inch pie pan and bake 45 minutes.
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Cool 5 to 10 minutes before serving.
