Pancetta, Kale, and Parmesan Frittata
Yield: 4 servings


  • 8 eggs
  • 1 tablespoon milk
  • Kosher salt and freshly ground pepper
  • 2 ounces diced pancetta
  • 6 ounces kale, stems finely diced and leaves chopped
  • 1/3 cup chopped onion
  • 1 tablespoon olive oil
  • 2 tablespoons pine nuts
  • 1/3 cup Shredded Parmesan Cheese (more for garnish, if desired)


  1. Preheat the oven to 425 degrees F. In a medium bowl, whisk together the eggs, milk, and a pinch or two of salt and pepper. Set aside.
  2. In a 10-inch non-stick frying pan, cook the pancetta over medium heat until it starts to brown, about 2-3 minutes. Add the kale stems and onion and cook, stirring occasionally, until tender, 2-4 minutes more. Add the kale leaves and another pinch of salt and pepper, cover, and cook until leaves begin to wilt, about 2 minutes.
  3. Uncover the pan, reduce the heat to medium-low, and add olive oil. Pour in the egg mixture and pine nuts and cook, stirring gently, until the eggs begin to set but do not begin to scramble. When the eggs are just set, stir in the Parmesan and cook 2-3 minutes more or until the eggs begin to set around the edges. Transfer the pan to the oven and bake until the eggs are just set in the middle, about five minutes. If desired, broil one minute, watching closely, to brown lightly on top.
  4. Garnish with a few shavings of Parmesan and serve warm or at room temperature.

More recipes at