• 1 Tbsp olive oil
  • 1 cup coarsely chopped pancetta
  • 1/2 onion, chopped
  • 4 small red potatoes, diced
  • 1 tsp minced garlic
  • 6 eggs
  • 3 Tbsp milk
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/2 cup grated Swiss cheese
  • 1 Tbsp chopped fresh chives


1. Preheat oven to 400ºF.

2. In a large nonstick, ovenproof skillet, heat oil over medium until it shimmers. Add pancetta. Sauté for 6 minutes or until crisp and browned. Drain on paper towels.

3. Add onion and potatoes to skillet and cook for 8 minutes or until softened. Add garlic and cook for 1 minute more.

4. Whisk eggs, milk, salt, and pepper. Stir in cheese and chives. Pour eggs into skillet and stir in pancetta. Cook over medium for 3 to 5 minutes, shaking pan occasionally and lifting edges of frittata with a spatula so uncooked egg runs underneath. Remove from heat when eggs are halfway set.

 Transfer skillet to oven. Bake for 8 to 10 minutes or until frittata is puffed and golden. Let sit for 5 minutes. Cut into wedges.