Pancetta, Rosemary, Potato Frittata

It’s 7:30 a.m. on a Saturday and Roo and I have been up for an hour.

“Are you the elderly?” you ask.

No, we’re cat owners.  I mean, he’s the cat owner.  And today we woke up to the cries of Stinkee (she’s the black cat in the header), pawing at our door.

At first I thought it would stop, but the cries eventually became distressful.  The pawing sounded like she trying to claw her way into the bedroom, and like a horrible good girlfriend, I shook Roo awake to have him see what was wrong.

“Love. Love. LOVE!”

{inaudible mumbling into pillow}

“Love, there’s something wrong with Stinkee.”

mew mew mew paw mew paw paw paw mew mew

Roo opened the door to find Stinkee, like a mentally-challenged Lassie, circling outside.  We eventually figured out that this was her trying to tell us that Evil Monkey was trapped in the guest bedroom.

Just as an aside, here’s another example as to how “helpful” Stinky can be.

(“Helpful” as in helping Evil Monkey finding her way into my oven.)

With all of us being awake so early, I felt that there was enough time to make one of Roo’s breakfast favorites: frittata.  Why not start our day with kitty drama, only to indulge in eggy, cheesy goodness with a crunchy potato-pancetta-pseudocrust.

I guess I can forgive Stinkee waking us up so early.


9 large eggs

15 ounces low fat ricotta cheese

1/4 cup swiss (I used Jarlsberg) cheese grated

1/4 cup cheddar grated

1/4 cup low moisture part skim mozzarella grated

1/4 lb pancetta (two 1/2 inch wide slices, cut from the round you get at the deli counter at the market)

4 potatoes (I used red russet) peeled and diced

2 tbsp dried rosemary (I love rosemary, you may not like it so…herby.  Start with 1 tbsp)

4 cloves of garlic minced (I love garlic, you may not be such a huge fan.  Start with 1 clove)

1/3 cup of flour

3/4 tsp baking powder

1/2 stick (4 tbsp) salted butter melted and cooled

3 tbsp olive oil


1 very large saute pan (I use a 12″ pan)


1 large sized bowl

Potato peeler

Sharp knife


Place the oven rack in the middle of the oven and preheat to 350F.

Peel potatoes and cut into a medium dice, about 1/2 inch wide.  Pour olive oil into saute pan over medium-high heat.  When the oil starts to shimmer, add potatoes.  Stir potatoes occasionally so they do not burn.  While the potatoes are browning, add eggs to the large sized bowl.  Whisk until homogeneous.  Add ricotta, swiss and cheddar.  Add melted butter and stir to combine.  Add flour and baking powder in two increments, stirring till just combined.  When potatoes have browned, add garlic and rosemary.  Cook till fragrant, about 30 – 60 seconds.  Remove from heat.  Pour contents of the large bowl into pan, over the potatoes.  Immediately place pan into oven and bake 50 – 60 minutes.  The frittata should puff up, middle firm to the touch, with the edges slightly pulled away from the pan.  When a knife is inserted in the middle, it should come out clean.

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