ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Potato, Pancetta, Spinach and Thyme Frittata

Yield Makes 6 servings (serving size: 1 slice frittata)


  • 1 tablespoon olive oil
  • 1 ounce chopped pancetta
  • 1 cup onion, minced
  • 1 cup yukon gold potato, finely chopped
  • 2 cups small washed and dried spinach leaves
  • 4 whole large eggs
  • 2 egg whites
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 ounces aged Swiss cheese, grated
  • 2 teaspoons fresh chopped thyme leaves

How to Make It

  1. Preheat the oven to broil.

  2. Heat olive oil in an oven proof skillet over medium-high heat; add pancetta. Cook 2 minutes; add onion and cook 2 minutes. Stir in potato, and cook 10 minutes or until tender. Stir in spinach leaves; cook 1 minute until wilted. Season with salt and pepper.

  3. Meanwhile, whisk together eggs, egg whites, salt, and pepper. Pour over the spinach mixture and cook, just until the eggs begin to set. Sprinkle cheese evenly over the top, then place pan under the broiler for 3 minutes, until fritatta rises slightly, becomes light and settled, and cheese bubbles.

  4. Remove from the oven, and sprinkle the top with thyme leaves. Transfer to a serving plate, cut into 6 pie-shaped wedges and serve.