- 8 ounces pancetta, bacon, or bacon ends, trimmed of excess fat and diced small
- 2 cups thinly sliced white onion (about 1 medium onion)
- 5 mushrooms, diced small
- 2 ½ cups coarsely choped escarole or other hearty green like collards, kale, swiss chard, or mustard greens
- 8 eggs
- 3 tablespoons canned, full-fat coconut milk or heavy cream
- 2 tablespoons chopped fresh parsley
- 2 tablespoons chopped fresh basil
- ground black pepper
- Preheat the oven to 350 degrees Fahrenheit.
- In a large ovenproof skillet, sauté the pancetta for 10 minutes or until browned and crispy. Remove from the heat.
- Pour off most of the fat so that only a thin coating remains in the pan. Add the onion and cook on medium-low heat for about 15 minutes, until caramelized.
- Add the mushrooms, about 1 teaspoon of the reserved fat (if needed), and the escarole. Bring the heat up to medium and sauté for about 5 minutes, until the escarole is wilted.
- In a medium bowl, beat the eggs with the coconut milk, parsley, basil, and a few twists of black pepper.
- Pour the eggs into the pan with the escarole mixture and cook over medium heat for about 3 minutes to allow the bottom to set.
- Transfer the pan to the oven and bake for 10 minutes.
- Turn the oven to the broil setting and finish off the frittata by broiling the top for 2-3 minutes, until light brown.
- Allow to cool slightly, then serve. Frittata is also excellent cold or at room temperature