We all know that eggs and potatoes are a solid, healthy start to your day. And if your weekday mornings are anything like mine, then we can probably agree that if breakfast takes more than 10 minutes to cook then it simply will not happen. Enter the frittata.

Similar to an omelet, this is an egg dish that is cooked slowly and is typically served in slices, like a pie. Unlike other egg dishes, a frittata can be made at night and will keep in the fridge for at least 3 days. So if you bust one of these out on Sunday  you will have a protein-rich meal, either hot or cold, at your finger tips until Wednesday morning.

Bonus: Always feel free to throw additional ingredients into the egg mixture while beating them, such as some nutrient-rich spinach, fresh tomatoes, chopped ham, crumbled bacon, great cheese, or whatever else you’re craving.

The fritatta recipe I chose is courtesy of Guliano Hazan from his beautiful new cookbook Hazan Family Favorites. Much like doing your laundry for the week on a lazy Sunday, come Monday morning, you will be glad you did this.

Frittata with Pancetta and Potatoes

What you’ll need:
1/2 pound Red Potatoes
1/2 large sweet yellow onion
2 ounces pancetta, sliced 1/2 inch thick
2 Tbsp butter
Salt
5 eggs
Freshly ground pepper

How to make it:
1. Put the potatoes in a saucepan and cover with water. Place over high heat and cover the pan. When the water is boiling, reduce the heat to medium-low and cook the potatoes until tender, 25 to 30 minutes, depending on size. Remove the potatoes and peel them as soon as they are cool enough to handle.
2. While the potatoes are cooking, peel and thinly slice the onion crosswise. Unravel the pancetta and cut into narrow strips.
3. Put 1 1/2 tablespoons of the butter  in a 10″ non-stick, ovenproof skillet over medium heat. When the butter has melted, add the pancetta and sauté until it has darkened, 2 to 3 minutes. Add the onions, season lightly with salt, and continue sautéing until the onion has softened and turned a light caramel color, 8 to 10 minutes.
4. While the onion is sautéing, cut the potatoes in half and slice the halves into half moons about 1/8″ thick. Put the eggs in a mixing bowl and beat until the yolks and whites are evenly mixed.
5. When the onion is ready, add the potatoes, season with salt and pepper, and toss until the potatoes are evenly mixed with the onion and pancetta. Transfer the contents of the pan to the bowl with the eggs and mix thoroughly.
6. Preheat the broiler. Put the remaining butter in the skillet and return to medium heat.  When the butter is hot, pour in the egg-and-potato mixture. Cook over medium heat for 6 minutes then place under the broiler until the top is lightly browned, about 2 minutes. Slide the fritatta onto a cutting board. Cut into slices and serve hot or at room temperature. Makes 4 servings.

Want more awesome breakfast recipes?

Click here to cook up a “Toad in the Hole” breakfast or try this recipe for the easiest egg breakfast you’ll ever make. 

Via: Eat A Protein-Packed Breakfast Any Day Of The Week