Gruyere and Pancetta Frittata

Make this for your next breakfast or brunch this holiday season.🎄

Gruyere and Pancetta Frittata

6 Eggs

1/4 Cup Heavy Cream

1/2 Cup Shredded Gruyere

2 Oz. Pancetta, diced

1/2 Yellow onion, diced

2 Cups Spinach

1 Tsp. Fresh Thyme

Kosher Salt

Freshly Ground Black Pepper

1 Tbsp. Olive Oil

Preheat the oven to 350 degrees Fahrenheit.

In a large bowl, add the eggs, heavy cream, thyme, salt, pepper, and whisk until well combined.

In a skillet, add in the olive oil, and heat over medium high heat.

Add the pancetta and cook until crisp. Add in the onion and sauté for 2-3 minutes. Add the spinach and sauté until wilted about 2-4 minutes. Pour the egg mixture over and cook for 2-3 minutes until the edges have started to set.

Sprinkle the gruyere over the top of the frittata and transfer the skillet into the oven.

Bake for 10-12 minutes or until the eggs are set and cheese is melted.

Remove from the oven and allow to cool for a few minutes. 

Serve and enjoy.

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