I always make big plans to make something fabulous. I go buy a bunch of ingredients and then end up side tracked for a few days and go back to my go to, easy meals that I can bust out on auto pilot. This past week, I did a huge grocery order and didn’t really look at my planner to see what was going on in the week. It was jam packed and I don’t think I made dinner once. Which means I was left with a ton of stuff over the weekend that was about to go off! What do you do when you have a bunch of half gone veg? Make a spring frittata!
Plain old scrambled eggs aren’t always may favorite. But if you get me some potatoes, cheese and something to brighten up the flavor, I am totally on board. I had some buratta cheese to use, some gorgeous San Marzano cherry tomatoes that were at their prime and a little basil that was on it’s last leg . All of those things go together perfectly. They are light and fresh, but still comforting in that Sunday morning breakfast kind of way. I wanted this spring frittata to appeal to my son, so I obviously threw in some thinly sliced potatoes to use as a “crust.” (The things we do to coerce our children into eating…)
This ended up being a lovely Easter morning breakfast for us, but would make a fab addition to any brunch spread!
Spring Frittata with Pancetta and Buratta Cheese
Serves 4-6
- 2 russet potatoes, sliced thin (preferably with a mandolin)
- Two tablespoons of butter
- 4 oz of pancetta
- 8 eggs
- 3 tablespoons of half and half
- pint cherry tomatoes
- 4 oz buratta cheese
- 2 tablespoons fresh basil, chopped small
- salt and pepper
Preheat your over to 425 degrees.
Butter a nine inch pie pan, or other non stick baking dish. Arrange the thin sliced potatoes around the bottom of the pan, sprinkling with salt and pepper as you go to season. Put into the over to start cooking. Set the timer for 15 minutes.
In a cast iron skillet, cook the pancetta over medium high heat until crisp. About four to five minutes . Drain on a paper towel. Slice cherry tomatoes in half. In a medium sized mixing bowl, whisk together eggs, half and half, 1 teaspoon of salt and 1/2 teaspoon pepper. Mix in the tomatoes and pancetta.
Remove the potatoes after fifteen minutes. Pour in the egg mixture to cover. Gently tear burrata into four pieces to place on the top of the egg mixture. Reduce oven temp to 400. Place dish in the oven for another 25-35 minutes, depending on the size of your baking dish and oven. You will know it is done when you jiggle the pan and the center of the egg mixture doesn’t wiggle.
Sprinkle basil on top and serve hot, preferably with fresh fruit and mimosas!
Rhyan says
You started Easter off with delicious-ness. It does look like a great brunch. My boyfriends mom has chickens so once they lay more we’ll have enough!
Jen @ Jenron Designs says
Oh Maddy this sounds divine with a little side salad for dinner. I have all the ingredients too so guess what I am making tonight?? !!
Jennifer MOrrison says
This looks so delicious! I love burrata, but don’t find a lot of recipes that include it. Thanks for sharing this recipe.
Evelyn, PathofPresence 🦋 says
It’s so wonderful that ordinary ingredients can create such a wonderful meal. It is put together nicely and seems easy enough (even for me) to make. Did I mention it’s beautiful? Saving and sharing! 💕 Xo, Evelyn, PathofPresence.com 🦋
Karla says
Yumm! I would love to try this. I really love eggs in any dish. This is great this weekend. Love your recipe! 🙂
Elaine says
Your frittata looks delicious! I’m so guilty of forgetting my vegetables until they’re way past their prime. Maybe having a frittata in my repertoire would cut back on my food waste. Thanks for the inspiration!
Amy Kennedy says
Oh my goodness this looks amazing! I’ve never made a Frittata before! We love eggs and basil in this house, too!
Shannon says
Okay I definitely need this in my life! This looks incredible! Love the use of fresh basil and buratta cheese! So good! Pinning so I can go back to it!
Katie says
This looks so bomb!!! I’m hosting a brunch for my birthday and this would be perfect!!
Wonderseeker says
THIS looks amazing 😍
Lucy says
I can’t wait to try this! Looks nice and easy to make. I’m not sure we have burrata cheese in the U.K. so I might have to find a substitute.
Angela Hoyos says
Well, this looks divine! You know, there is a lot you can do with eggs, this is why they are my favourite breakfast food! I definitely want to try this!
Jenna says
Yumm! This would make an awesome addition to any brunch menu. I always make a scramble for our guests but this is just cooking it in a different way that is waaay more pleasing to the eye… and my taste buds! Thanks so much for the inspiration! ❤️
Maddy says
And so much easier than standing at the stove cooking eggs! Just pop it in, pour a mimosa or bloody mary, and enjoy your guests!
Miranda says
This looks so Good!
Maddy says
It was delicious!
Sunrita says
Love eggs in any form. Great recipe and so easy to tussle up for a special brunch.
Maddy says
Thank you! <3
Michelle Broadnax says
This is such a great breakfast dish — it looks so filling and easy to make and it’s vegetarian. It can also easily be dairy-free if you’d just swap out the regular cheese for vegan cheese and now you’ve got a dish suitable for people that don’t do dairy.
Great post! x
Michelle
dressingwithstyle-s.com
Maddy says
So easily adaptable. Best part of a frittata 🙂
Kate says
Oh my gosh YUM. I am definitely trying this as soon as possible! Also, love the spring flowers in your photos – Great post
Maddy says
Thanks, Kate! <3
Lisa says
This would have been a great breakfast for Easter, pinning this to try after we return from vacation. It looks delish and I love tomatoes and cheese, yum.
Maddy says
It’s delicious! <3
Cara says
I am drooling over here! It may be because I haven’t eaten yet today but I think it’s really because this looks sooooo good! I can’t wait to try it!
Maddy says
Definitely drool worthy! <3