Caramelized Onion, Pancetta and Goat Cheese Frittata

  • Prep 20 min
  • Total 30 min
  • Servings 8


teaspoon butter
teaspoon olive oil
medium sweet onion, thinly sliced
oz pancetta (Italian-style bacon), chopped
tablespoons butter
Land O Lakes® All-Natural Farm-Fresh eggs
cup milk
Salt and pepper to taste
oz chèvre (goat) cheese, crumbled (1 cup)
oz Parmesan cheese, shredded


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  • 1
    In 10-inch ovenproof skillet, heat 1 teaspoon butter and the oil over medium heat until butter is melted. Cook onions in butter mixture 20 minutes, stirring frequently, until soft. Add pancetta; cook until crisp. Drain all but 1 tablespoon drippings from skillet; add 2 tablespoons butter to skillet.
  • 2
    In medium bowl, beat eggs, milk, salt and pepper with fork or wire whisk until well mixed; pour over pancetta mixture in hot skillet. Sprinkle 1/2 cup goat cheese over egg mixture. As mixture begins to set at bottom and side, gently lift cooked portions with spatula so that thin, uncooked portion can flow to bottom. Avoid constant stirring. Cook 3 minutes or until eggs are thickened but still moist; remove from heat. Sprinkle remaining goat cheese and the Parmesan cheese over top of egg mixture.
  • 3
    Set oven control to broil. Broil with top of skillet 6 inches from heat 1 to 2 minutes or until eggs are set and top is just beginning to brown. To serve, cut into 8 wedges.



Expert Tips

To prep ahead, cook onion and pancetta as directed. Cover and refrigerate until ready to use. When ready to make frittata, reheat pancetta mixture in skillet with the butter, then continue on with recipe as directed.

If you prefer, change the goat cheese to one your favorites—Cheddar or mozzarella are tasty alternatives.

Nutritional Information

Nutrition Information

No nutrition information available for this recipe
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