Pancetta & Greens Frittata

Pancetta & Greens Frittata

3 Reviews
From: EatingWell Magazine, March/April 2012

This frittata is packed with hearty greens and leeks with a touch of salty bacon or pancetta and Asiago cheese for flavoring. We tested the recipe both with egg substitute and whole eggs. It works great either way, but has fewer calories and less saturated fat when you use egg substitute.

Ingredients 6 servings

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Original recipe yields 6 servings
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  • 2 tablespoons extra-virgin olive oil
  • 3 ounces pancetta or 3 strips bacon, cut into ½-inch pieces
  • 2 cups sliced leeks, white and light green part only (see Tip)
  • 2½ cups sturdy greens, such as kale, radicchio or mustard greens, any tough stems removed, thinly sliced
  • 1 16-ounce container liquid egg substitute, such as Egg Beaters, or 8 large eggs, beaten
  • 1 cup shredded Asiago or Parmesan cheese
  • ½ teaspoon freshly ground pepper


  • Active

  • Ready In

  1. Position rack in upper third of oven; preheat broiler.
  2. Heat oil in a large broiler-safe nonstick skillet or cast-iron skillet over medium-high heat. Add pancetta (or bacon) and cook, stirring frequently, until crisp, 2 to 3 minutes. Reduce heat to medium. Add leeks and continue cooking, stirring frequently, until the leeks have softened, 4 to 5 minutes more. Add greens and cook, stirring, until they are just beginning to wilt, about 1 minute.
  3. Meanwhile, whisk eggs, cheese and pepper in a bowl. When the greens are just starting to wilt, pour the egg mixture over the ingredients in the pan. Using a spatula, carefully scrape the eggs from the edges to the middle of the pan as they cook, allowing uncooked egg to flow under, about 3 minutes. When the eggs are nearly set, place the skillet under the broiler until the top is cooked and the eggs are slightly browned, about 2 minutes. Let stand 5 minutes.
  4. To release the frittata from the pan, run a rubber spatula around the edge, then underneath, until you can slide or lift it out onto a cutting board or serving plate. Cut into wedges and serve.
  • Tip: To clean leeks, trim and discard green tops and white roots. Split leeks lengthwise and place in plenty of water. Swish the leeks in the water to release any sand or soil. Drain. Repeat until no grit remains.

Nutrition information

  • Per serving: 227 calories; 15 g fat(6 g sat); 1 g fiber; 7 g carbohydrates; 15 g protein; 71 mcg folate; 27 mg cholesterol; 3 g sugars; 0 g added sugars; 1,828 IU vitamin A; 12 mg vitamin C; 188 mg calcium; 2 mg iron; 585 mg sodium; 202 mg potassium
  • Nutrition Bonus: Vitamin A (37% daily value), Vitamin C (20% dv)
  • Carbohydrate Servings: ½
  • Exchanges: 1 vegetable, 2 lean meat, 1 fat

Reviews 3

March 30, 2013
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By: EatingWell User
so simple and very delicous i have never made a frettata before and i didnt have high expectations but i followed the direction and when my fiance tasted it he said holy cow, which he never says. Pros: easy, not too many ingredients Cons: none
April 13, 2012
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By: EatingWell User
Yummm! This dish is very tasty......I would certainly pair this with a pear and Gorgonzola salad for a fun brunch idea!
April 02, 2012
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By: Ms. V
Hits the spot! My man was suggesting pizza out of a box, because we were hungry and it was getting late, but i wanted something more healthy with fewer carbs. This was excellent. Simple, delicious and satisfying. I used a mix of Parmesan and feta.-áFor greens, I used chard. He had four pieces! Pros: Fast, easy
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