Adventurous Attitudes

I love Sunday mornings. Especially those that start off with an incredible breakfast and leave you satisfied until dinner time. We had to make sure it would be a breakfast that would tie us over during our long hike through the woods and the rivers.
We decided to make something a little different this morning...
Something that would pair well with our morning coffees, and adventurous attitudes :)

Pancetta Mushroom Frittata
Serves 2
Ingredients:
4 ounces Pancetta, diced
1 cup Baby Bella Mushrooms, cleaned and diced
1 Yellow Onion, diced
Handful Fresh Parsley, diced finely
3 eggs
1/4 cup Milk
Salt
Pepper
2 ounces Fontina Cheese, grated
2 Tbs. Butter

Directions:
First, prepare the vegetables as directed above. In the oven, make sure the rack is about 6-8 inches from the top of the broiler. Preheat the broil to high. Then, in a medium-sized bowl, mix the eggs, milk, salt, pepper and parsley. Set aside. In a cast iron skillet, bring the pan to a medium-high heat and add 1 Tbs. of the butter. Then, add in the pancetta, mushrooms and onions. Let cook for about 7 minutes until the pancetta is fully cooked and the onions and mushrooms are a nice, golden brown. Then, slowly mix in the pancetta, mushroom and onions into the egg mixture, while stirring quickly. Once all the ingredients are incorporated, add it back into the cast iron skillet. Let cook for a few minutes, and stir occasionally. Then, with a spatula, go around the edge of the frittata to make sure it is not sticking to the pan. Once the egg has cooked thoroughly on the bottom, transfer the cast iron skillet into the oven. Let cook for about 5-7 minutes, or until the top is a nice golden brown. Top with fresh fontina cheese and parsley. Serve hot!


An incredible breakfast treat. The flavor of the pancetta consumed the egg dish and the fresh ingredients of mushrooms, onions and parsley was a true delight!