Pancetta Frittata

SpeckCubetti Asparagus Soup

    • 1 dozen Large Eggs
    • 3 Packages Citterio Fresco Pancetta
    • 1 Roasted Red Pepper (chopped)
    • 2 c. Parmigiano Reggiano Cheese Shredded
    • Basil to taste (chopped)
    • Salt & Pepper to taste


    Preheat over to 375.

    Line the inside of a muffin pan with slices of Pancetta. We recommend 3 slices per muffin cup.

    Whisk eggs with red pepper and basil. Salt & pepper to taste.

    Pour egg mixture into each muffin pan.

    Bake until eggs rise, and slightly golden (approx 20-30 minutes)

    Remove from oven.




    Option - instead of whisking the eggs, carefully crack 1 egg in each muffin pan.





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