Bacon and eggs

Bacon and Eggs

September 10, 2009 · 20 comments

It doesn’t look like bacon and eggs. But it is–only better. Organic eggs, pancetta, homemade pesto, pecorino fresco and fingerling potatoes, baked into a frittata.

A fancy-sounding dish that took one hour from start to finish. And that includes mashing the pesto with a mortar and pestle (the only way to make pesto, if you ask me.) I use pancetta over bacon for two simple reasons: you need less of it, and it tastes better. A fifth of a pound was more than enough for the entire frittata. Pancetta and bacon are both cured pork belly, but unlike bacon, pancetta is not smoked. Pancetta has a deep, distinct pork taste, whereas whenever I eat bacon all I taste is smoke and nitrates. Maybe less so if it’s home-cured, but still, I have a bias and I’m sticking with it.

bacon and eggs copy

Pecorino fresco is a mild, soft sheep’s milk cheese that is not aged like typical pecorino romano. I chose it because it melts better than its stronger, drier kin and I love its buttery texture.

After browning the pancetta, I cooked thinly sliced fingerling potatoes in the leftover fat. Then I added eggs, a spoonful of pesto, sprinkled pecorino on top and baked it for about 15 minutes. The only time-consuming part is the good ol’ fashioned pesto grinding. But its September, and fresh basil won’t be around much longer. So while you’re at it, make a big batch and freeze the leftovers (don’t add the cheese if you’re freezing it, the pesto will keep longer without it.)

6 organic eggs
1/2 pound fingerling potatoes,thinly sliced (lengthwise)
1/5 pound pancetta, cut into chunks
1/4 cup of milk
1/2 cup grated pecorino fresco
Extra-virgin olive oil
sea salt, freshly ground pepper

3 cloves of garlic, peeled
1 handful basil
1/2 cup toasted pine nuts
1/3 cup pecorino fresco
1/3 cup extra virgin olive oil
salt to taste

Prepare the pesto:
Add garlic and salt to the mortar and mash into a paste with the pestle. Add the basil and continue mashing into the garlic. When the basil breaks apart, add the pine nuts and continue to mash. When it forms a paste, slowly stir in the olive oil and grated cheese. Taste for salt. *If you’re not using the pesto immediately, add a few drops of fresh lemon juice to keep the vibrant color.

Preheat oven to 400F. Heat up a cast iron skillet and add one tablespoon of olive oil. When hot, add pancetta. Cook until browned on all sides, and remove from pan. Add potato slices to the pan in a single layer and let cook without stirring for five minutes. This will create a nice brown crust.  Stir potatoes and continue cooking until browned on all sides, 10 minutes total.

Beat eggs well in a large bowl. Add milk. When potatoes are browned, add pancetta back to the pan. Pour in the eggs and a spoonful of pesto. Stir to combine. Let cook on medium heat for 5 minutes. Sprinkle grated pecorino on top, and  bake for 15 minutes, or until cheese is melted and golden.

Serve with a side of wild arugula dressed in a homemade Dijon vinaigrette.

Where I shopped:
Organic eggs: Temescal Farmers’ Market, Glaum Farms
Pancetta: Ver Brugee in Oakland
Fresh Basil, pecorino fresco: Star Grocery, Berkeley
fingerling potatoes: Yasai Market, Oakland

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{ 20 comments… read them below or add one }

anncoo September 11, 2009 at 6:46 am

This looks good! I love it!


Carrie September 11, 2009 at 7:04 am

This looks so incredible. What a great breakfast!


heather September 11, 2009 at 9:23 am

I look very forward to baking that frittata this weekend, especially if the rains continue. It’ll be a real treat.




Maria September 11, 2009 at 10:55 am

I might have to make this for my hubs this weekend. He would love it!


Tara September 11, 2009 at 11:26 am

Any suggestions for someone who doesn’t own a cast-iron pan? I found you through Twitter (one of my followers follows you, I’m about to sign up to follow you!) and this recipe sounds SO GOOD!
Thanks, @tfatemiwalker


Jen @ My Kitchen Addiction September 11, 2009 at 11:27 am

Looks delicious! All of my friends are always amazed by pancetta, so they’d get a kick out of this dish. They always roll their eyes and chalk it up to me being “such a foodie”, as if I traveled to Italy for it or something. :)


heather @ chiknpastry September 11, 2009 at 1:09 pm

That looks awesome! If i weren’t leaving for vacation I’d cook that this weekend!


Alejandro September 11, 2009 at 3:27 pm

I had this for lunch and it was AWESOME. Just not enough of it. :)


Jenn AKA The Leftover Queen September 11, 2009 at 6:26 pm

Frittata is definitely one of my “go to”meals. This looks wonderful! Love the pecorino fresco! Wish we could get it around here. Had it in Tuscany this year and it was AMAZING.


Angela@spinachtiger September 12, 2009 at 6:16 am

I love the “where I shopped” part. This is spectacular. I’ve been making frittata all my life on top of the stove. Now I want to try the baking method.

BTW, no I have never cooked a whole fish. I want to. I was just looking at “boning” knives last night for that very reason. My best memory of fish is dover sole filleted at the table in NYC’s, Scarlatti. It’s still my favorite meal ever.


24carrot September 12, 2009 at 1:33 pm

I love, love, love your blog. I live in NYC and am thinking of moving to San Fran. The way you describe Berkley truly inspires me. On the organic eggs front though, I recently went to a farm and picked up farm fresh eggs and then made omelets and frittata for the next, um, 10 meals. Its a huge difference, huh?
Here’s my omelet:


Sophie September 14, 2009 at 11:22 am

Your frittata looks quite fabulous, doesn’t it?

I love your lovely flavours & to use pesto in a fritatta, what a great idea that is!


maria September 15, 2009 at 3:55 pm

The first frittata I’ve ever liked! Made it for ill parents for dinner, who loved the lightness of it. I loved the flavor. Thanks for helping me provide delicious sustenance to the ‘rents!


Allison Arevalo September 15, 2009 at 11:12 pm

That is so great to hear! My husband isn’t big on frittatas, but he loved this one too. So happy your parents enjoyed it.


matt September 16, 2009 at 12:05 pm

Food porn at its best. This looks fantastic. Never thought of putting potato in a frittata, no idea why, it sounds perfect.


BigGirlPhoebz September 17, 2009 at 2:57 pm

mmm I’m always topping all sorts of condiments on top of my frittatas (most recently, an obscene amount of guacamole–they seem to be the perfect vehicle to put any and everything on or in. I’ve definitely topped them with pesto, but never thought to put it inside! Such a great idea! If only I could then top it with guac…hm…don’t think so.


Erica September 19, 2009 at 1:16 pm

What a great dish for a brunch! Looks delicious.


Claudia November 10, 2009 at 7:05 pm

I haven’t had the chance to make this entire dish yet, but I have used the pesto recipe and it comes out perfect every time!


Allie July 20, 2011 at 1:33 am

I had no idea how to approach this berofe-now I’m locked and loaded.


Ira February 10, 2014 at 2:49 am

will host its famous “Live From the Red Carpet” show featuring Ryan Seacrest
and Giuliana Rancic. For example, if your blog is a travel blog about Europe, and people search for “prague photos,”
they may be redirected to your blog.


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