SWEET PEPPER & PANCETTA FRITTATA

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It’s no secret that we love to eat eggs, which I consider a perfect food, so I’m always looking for new ways to serve them. This is one I tend to prepare more often for my friends or mom than for the kids, but the recipe is totally adaptable and the veggies can easily be left out or more can be added if you prefer. For an afternoon lunch with the ladies, this hits all the marks: It’s quick to prepare, delicious, and beautiful.

PREP: 15 minutes COOK: under 30 minutes COOL: none

       8 ounces pancetta, finely chopped

       1 tablespoon salted butter (if needed)

       2 red, yellow, and/or orange bell peppers, cut into ½-inch dice

       8 large eggs

       ¼ cup heavy cream

       2 teaspoons fresh thyme leaves or 1 teaspoon dried

       Kosher salt and freshly ground black pepper

       4 ounces Gruyère cheese, grated (about 1 cup)

       ½ cup crumbled feta cheese (about 2 ounces)

       2 cups baby arugula (about 2 ounces)

       2 teaspoons extra virgin olive oil

1. Preheat the oven to 375°F. Line a large bowl with paper towels and set aside.

2. In a 10-inch nonstick ovenproof skillet or well-seasoned cast-iron skillet, cook the pancetta over medium-high heat until browned and crisp, about 4 minutes, stirring occasionally. If there is little to no fat left in the pan, add the butter and heat until melted. Add the bell peppers and cook until tender, about 4 minutes, stirring often. Scrape the mixture into the lined bowl to drain off the extra grease.

3. Wipe out the skillet and place it over medium-low heat. Return the pancetta and pepper mixture to the skillet.

4. In a medium bowl, vigorously whisk the eggs, cream, thyme, 1 teaspoon salt, and ½ teaspoon pepper until well combined. Stir in the Gruyère.

5. Pour the egg mixture evenly into the skillet. Gently shake the pan from time to time to ensure the eggs are not sticking or scorching on the bottom, and when the edges of the frittata are firm, lift them up with a spatula and gently tilt the pan so that the uncooked egg can run underneath. Cook until the eggs are set and golden on the bottom and sides, about 3 minutes.

6. Transfer to the oven to bake until the eggs are nearly set but still moist on top, about 10 minutes. Remove the pan from the oven and crumble the feta cheese on top of the frittata.

7. Turn the broiler to high. Place the pan under the broiler until the eggs are just set and the cheese is soft, warm, and browned in a few spots, about 3 minutes.

8. In a medium bowl, toss the arugula with the oil and season to taste with salt and pepper. Cut the frittata into wedges, top with the arugula, and serve warm.

9. Store leftovers in a covered container in the refrigerator for up to 2 days.

Makes 4 to 6 servings