I made this one before we went on our big camping trip, but I didn't end up getting a chance to write it up before we left. The recipe called for either pancetta or bacon, so I decided to try using some chicken "bacon". It worked pretty well!

Pancetta, Broccoli, and Sweet Onion Frittata

Slightly adapted from The Good Egg by Marie Simmons

Ingredients

• 3 slices pancetta or thick-cut bacon, chopped
• 1 Tbsp. olive oil
• 1 c. thinly sliced sweet onion (such as Vidalia)
• 2 c. broccoli florets
• 1/8 tsp. black peppercorns, ground
• 8 large eggs
• 1/4 tsp. coarse sea salt
• 1/4 c. grated Parmesan

Directions

1. Combine the pancetta and oil and cool over medium heat until golden-brown (~3 minutes).
2. Add the onion and cook for another 5 minutes.
3. Add the broccoli and about half of the peper and cool for another minute or so.
4. Meanwhile, whisk the eggs with the salt and the rest of the pepper.
5. Pour the eggs into the pan, reduce heat to medium-low, and cook for ~4 minutes.
6. Gently lift the edge of the frittata and let the raw eggs run under. Repeat several more times around the edge of the pan.
7. Sprinkle with cheese, cover, and cook until set (10-15 minutes).
8. Preheat the broiler while the frittata is cooking. Once it's set or nearly so, transfer it to the oven and broil for 1-2 minutes.
9. Cut into wedges and serve.