Pancetta & Onion Frittata Recipe (2024)

Pancetta and Onion Frittatais the perfect way to kickstart your morning or a stunning dish to serve at brunch. Sweet onion, tender pancetta, tangy parmesan cheese come together for one incredible frittata recipe.

Baked Pancetta and Onion Frittata are one of my go-to recipes for the weekends. We like to whip up an excellent and hearty breakfast before we head out to enjoy our weekend. A frittata is always a good option cause you prep, then toss in the oven and get ready for the day.The great thing is that its perfect for my low carb diet I’m on right now.

The perfect frittata offers a creamy and custard-like texture that is flavored with your veggies and meats you toss in. I went with a sweet onion and pancetta for this recipe, and it was a home run on flavor. Best of all, it is SO easy to make, and it carries well if you decide to bring this for a picnic, brunch, etc.

More Egg Dishes To Make

BBQ Eggs
Oven Scrambled Eggs
Caramelized Onion, Red Pepper, and Zucchini Frittata

Stove Top Frittatas vs. Baked Frittatas

For this recipe, I used both methods. I worked on caramelizing my onions and letting them sweat it out and cooked up my pancetta for added flavor. Poured my egg mixture on top and then transferred the skillet right into the oven. It was the perfect combination of using the stove and the oven to make my frittata.

Some recipes won’t need the stovetop for cooking ingredients, which will speed up the process. I love the flavor the caramelized onions offer to the mixture.

Why Cook Onions Before Putting in Frittata

Cooked vegetables are almost always a must when it comes to baking a frittata. Why? Well, raw vegetables can release a lot of water as they cook. If you put raw vegetables into a frittata, it will change the whole dynamicof how it is prepared, and you will not be happy with the result.

I sauté my onions for added flavor, but also to help release the liquid. So when I put them into my frittata to bake, I get a creamy texture at the end.

Don’t Overcook Your Frittata

Let’s be real. Overcooked eggs are not a friend to anyone. Be aware of your frittata in the oven at all times. You want to make sure the eggs are baked through but don’t allow it to overcook or your frittata will be dry.

How I tell when my frittata is done is jiggle your frittata in the oven carefully. Pull it out when the center of your frittata offers a slight jiggle, just barely. Then allow it to sit and cool down, and your eggs will continue to cook from the residual heat from the oven. After a few minutes, you can then slice and serve.

How to Make Pancetta and Onion Frittata

Start with sauteing your chopped onions with your butter. You want to cook them until they are caramelized, which can take around 7 to 10 minutes. I add in my pancetta at around the 7-minute mark to get it warmed up, and it will help flavor the onions even more.

In a bowl mix up your eggs and cheese, and then season with salt and pepper. Set aside and wait for your onions and pancetta to finish.

Take your pan with the onions and pancetta and pour the egg mixture on top. Resist the urge to stir them together. Toss in the oven and bake for around 15 minutes or until your frittata is cooked through.

What To Serve With Frittatas

Whether you treat your frittata as the main dish or a side, let me share some incredible recipes to pair next to it. Here are some tasty ideas to treat yourself with.

Fresh fruit
Green salad
Hash browns or breakfast potatoes
Toast or toasted English muffins

As you can see, don’t be intimidated by this frittata recipe. It is straightforward, minimal steps, and a handful of ingredients. Before you know it, you will be ringing that dinner bell and watching your family dive right in! Give this recipe a try and let me know how you like it!

You’ll also love this Broccoli Frittata and .

Have you made a Pancetta and Onion Frittata at home before?

Pancetta & Onion Frittata Recipe

Created by Stacie Vaughan

Servings 6

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

With sweet caramelized onions and salty pancetta, this quick and easy frittata is a great low-carb option – anytime of day!

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Ingredients

▢ 1 yellow onion chopped
▢ 1 tbsp salted butter
▢ ½ cup pancetta chopped OR 6 slices of bacon, chopped
▢ 8 large eggs
▢ 1 cup Parmesan cheese shredded
▢ ½ tsp salt
▢ ¼ tsp pepper

Instructions

Preheat oven to 350°F.
Add butter to a large skillet over medium heat. Melt butter and add onions. Cook, stirring occasionally, for about 7 to 10 minutes. Add in the pancetta around the 7 minute mark and continue to cook for a few more minutes.
Whisk eggs, Parmesan cheese, salt and pepper in a large bowl. Pour the egg mixture on top of the onion and pancetta and do not stir. Cook for about 3 minutes on the stove.
Place the skillet in the preheated oven and bake for 15 minutes. Let cool for 5 minutes before cutting into slices.

Notes

I like to use sweet onion.

Equipment

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Nutrition

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

Course Breakfasts

Cuisine American

Keyword Pancetta & Onion Frittata Recipe

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FAQs

How do you keep frittata fluffy? ›

Tips for Fluffy Eggs

Don't overcook! Overcooking eggs makes them rubbery. When you remove the Frittata from the oven, it will continue to cook, especially if you are using cast iron, which retains heat well. You do want it to be set and not liquidy, but keep this in mind so you keep the texture perfect.

What is the frittata ratio to memorize? ›

The Frittata Ratio to Memorize

So how do you make a great frittata every time without always using a recipe? The answer is a ratio. For every six eggs, use 1/4 cup heavy cream, 1 cup cheese, and 2 cups total of vegetables and/or meat.

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How do you make a frittata not soggy? ›

But if you're starting from scratch, it's best to fully cook any addition that might release moisture into the eggs—mushrooms, tomatoes, and summer squash or zucchini are common "wet" culprits than can water down your eggs. Sauté them separately.

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What kind of pan is best for frittata? ›

Use a cast-iron skillet.

The best choice for making frittatas, cast iron skillets can safely go from stovetop to oven, and they conduct heat well and evenly. Seasoning a cast-iron pan gives it a non-stick quality, so a well-seasoned skillet will result in the easiest slicing & serving.

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What is the frittata formula? ›

The Frittata Formula

Frittatas are incredibly simple. For every six large eggs, you'll want to mix in ¼ cup of milk or cream, ¼ cup of cheese, and about 3 cups of meat or vegetables. The small amount of milk and cheese keeps the eggs soft and creamy and the meat and vegetables give you endless options.

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How to tell when frittata is done? ›

The eggs should be cooked through, not runny and a knife should come out clean when inserted into the centre. You can also give the skillet a gentle shake to determine if it is done; a runny frittata will jiggle when you shake the skillet.

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When making a frittata, which ingredient should be pre-cooked prior to adding it to the egg mixture? ›

Tough vegetables like potatoes, squash and onions need to be pre-cooked since they will not have time enough to soften before the eggs are done. Raw meats such as bacon and sausage also need more time and heat to cook through safely, so get them prepped before your other ingredients.

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What makes frittata spongy? ›

Beat eggs until just blended: Overbeating the eggs invites too much air in to the egg mixture. As the frittata bakes, the eggs will expand and puff up. That can leave them with a spongy texture that's dry and unappealing.

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How do you keep frittata from going flat? ›

Dairy, like milk or cream, is a crucial component of frittatas. This is the ingredient that gives frittatas their signature creamy, fluffy texture. Without this important addition, frittatas cook up flatter and a bit more dense. Follow this tip: After whisking the eggs together, be sure to whisk in some milk or cream.

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Do you flip a frittata out of the pan? ›

I suddenly found myself with a frittata cooking in the skillet and no broiler to finish it under. The solution was simple: Just flip it like a Spanish tortilla. Compared to a normal finished-in-the-oven frittata which can take on a poofy, souffléd texture, flipping produces a much creamier, denser omelette.

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Should frittata be brown on top? ›

One rule of thumb is when the top is golden brown the inside is overdone. You can achieve the golden brown top by shredding cheese on the top of your fully cooked frittata and place it under a broiler for just a few minutes.

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How do you keep a frittata from sticking to the pan? ›

Heat a frying pan over medium heat. Add olive oil to grease – this will stop frittata from sticking. Add frittata mixture to the pan.

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How do you keep eggs fluffy? ›

Whisking incorporates air, which produces fluffier scrambled eggs, and fluffy eggs are the end goal. These eggs are whisked twice: once to blend the eggs together and a second time once you add the milk. For best results, whisk until your wrist is tired! The mixture should look pale yellow and frothy with bubbles.

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