Golden Tomato and Pancetta Individual Frittata: The Solution for Forgotten Lunches

By the time I’ve packed lunches for the kids and fed Sophie, I often forget to feed myself. Lunch seems like a luxury but skipping it is a costly mistake. By the time I pick up the kids, I’m a grumpy monster, ready to power binge on Nutella Sponge Rolls dusted with powdered sugar (Can you blame me?). Eggs are my solution, either sunny side up, or stuffed with fun toppings and puffed up into a golden frittata. This week, I threw some pancetta, shallots, and whole golden tomatoes together with some pretty local eggs. The frittata was on the table in less than 10 minutes and tasted like a gourmet feast.

Golden Tomato Pancetta FrittataFrittata always sounded like fancy brunch food until I started adding them to my quick lunch repertoire. After a couple of minutes on the stove, they puff up high and pretty under the broiler, an easier version of Julia Child’s omelette roulee.

For this frittata, I left the golden cherry tomatoes intact, so they could explode in my mouth. Frittatas can be a big overwhelmingly eggy, so I try to throw in contrasting textures, little surprises for the taste buds. These sweet fall tomatoes were more like taste explosions. Chunks of tangy goat cheese have a similar effect. Bam. Joy.

If you, like me, have a nasty tendency to forget to treat yourself to lunch, take a look at the odds and ends in your fridge and throw yourself a little frittata. You’ll be glad you did.

Golden Tomato and Pancetta Individual Frittata: The Solution for Forgotten Lunches
 
Ingredients
  • 3 Eggs
  • 3 TBSPs of grated parmesan
  • 8 cherry tomatoes
  • ¼ cup of diced pancetta (or bacon or ham)
  • 2 Tablespoons of diced shallots
Instructions
  1. Turn on your oven broiler.
  2. In a small frying pan, stir fry the pancetta and shallots over high heat until crisp, about 3 minutes.
  3. Crack the eggs into a small bowl and blend vigorously with a fork. Toss in the parmesan.
  4. Once the pancetta is crispy, add the egg mixture.
  5. Cook on medium high heat until the bottom begins to set, about 5 minutes. Periodically gently lift the sides with a spatula to avoid sticking.
  6. Transfer the pan to the oven, with the oven shelf about 10 inches below the broiler.
  7. Finish the frittata under the broiler until it puffs up and is golden, between 3-5 minutes.
  8. Serve immediately, with a nice green salad on the side if you're motivated.

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