A carbonara-inspired frittata thats perfect for any meal.
Unlikequiche, it skips the crust, making it a naturally low-carb and protein-packed option.
The crisp bacon mimics the savory richness of pancetta, while the Manchego orParmesan cheeseprovides that signature umami depth.
Credit:Carson Downing
Adding peas introduces a subtle sweetness and pop of freshness, balancing the richness of the eggs and bacon.
Why Manchego?
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When cool enough to handle, crumble bacon.
Drain all but 2 Tbsp.
drippings from the skillet.
of the drippings in a small bowl.
Add olive oil if needed to make 3 Tbsp.
Add the eggs and mix.
Cook the Frittata
Heat the same skillet over medium heat.
When the drippings in the skillet are shimmering-hot, add the pasta mixture.
Reduce heat to medium-low.
Flip and Finish Cooking
Remove the skillet from heat.
Using hot pads, place a large plate on top of the skillet.
Carefully invert the skillet so the frittata falls out of the pan onto the plate.
Add reserved 1 Tbsp.
dripping to the skillet and place over medium heat.
When shimmering, slide the frittata cooked side-up back into the skillet.
Slide a spatula around the edges to loosen the frittata and transfer to a serving plate.
Slice and Serve
Cut into wedges and serve immediately or at room temperature.
Garnish with pea shoots, if desired.
2,000 calories a day is used for general nutrition advice.
