This Caramelized Onion Frittata with Pancetta is an easy and delicious dish perfect for Father's Day brunch. The addition of creamy ricotta cheese complements the salty pancetta, making it a delightful meal to wake up for. The frittata is flavored with caramelized onions, fresh kale, and thyme, promising a satisfying experience.
1: In a Dutch oven, heat 2 tbsp olive oil over medium/medium high heat.
2: Add onions, lightly season with salt & pepper, and cook, stirring occasionally until onions begin to soften, 5-7 minutes.
3: Add 2 tbsp water and continue stirring for 2-3 minutes or until onions are soft & light golden brown. Let cool.
4: Warm saucepan over medium heat with remaining 1 tbsp olive oil. Add pancetta and toss & stir until lightly browned, 10-12 minutes. Remove pancetta grease, leaving about 1 tbsp. Set aside.
5: In the same pan, toss kale 1-2 minutes until slightly tender. Set aside.
6: Purée eggs in a blender on medium-high until foamy for about 30 seconds.
7: Add half&half, sour cream, salt, pepper & pinch of cayenne to the blender with eggs. Beat until smooth, up to 15 seconds.
8: Preheat oven to 400°.
9: In a cast iron skillet, heat with a light coat of olive oil over medium heat.
10: Add caramelized onions & kale. Stir, then pour in egg mixture, toss quickly, and sprinkle pancetta on top.
11: Spoon dollops of ricotta & sprinkle thyme over the frittata. Continue to cook until frittata begins to set, about 3 minutes.
12: At 3 minutes, immediately place in oven. Bake until just set for 7-12 minutes. Center should be slightly wobbly.
13: Remove from oven & garnish with fresh cilantro. Enjoy!
