If you are serving more than 4, double this recipe and increase the baking time by 3-4 minutes. The vegetables and cheese types are just guidelines, don't be afraid to customize this recipe. Just keep the vegetable proportions the same and use similar vegetables, i.e. spinach for bell pepper.
Course Breakfast, Main Course, Brunch, Lunch, Dinner
Keyword Main Course, gluten-free
Prep Time 5minutes
Cook Time 20minutes
Total Time 25minutes
1/2tspthyme (my favorite seasoning here is Herbs de Provence)
Beat eggs, milk, thyme (or Herbs de Provence), and salt and pepper in medium bowl until well-blended. Preheat oven to 375 degrees F.
Heat oil in an oven-proof, 8-inch nonstick skillet over medium heat. Add pancetta and cook until fat is rendered. Add onions, and sauté for 3 minutes or so, until they are translucent. Then add vegetables and cook for 3-5 minutes, until they are softened and the onions are beginning to turn golden.
Spread the mixture smoothly in the bottom of the skillet and sprinkle grated cheese evenly. Pour the egg mixture on top. Place in oven and bake for 10-12 minutes, until the center of the frittata is just set. If it jiggles a bit, that's fine.
Let cool 10 minutes, then cut into wedges and serve.