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Spicy Habanero Frittata

Servings: 6

Cooking the habanero in the rendered pancetta fat helps tame its heat while allowing its sweetness and fruitiness to shine. Scotch bonnet peppers would work as well, offering a more tropical alternative with similar flavor and heat level but less bitterness


  • 4 oz. pancetta, diced
  • 1 habanero chile pepper, seeded and finely chopped
  • 1/4 cup finely chopped scallion whites
  • 1/4 tsp. crushed red pepper
  • 1/2 jalapeño, diced
  • 6 large eggs
  • 1/4  cup heavy cream
  • 1/4  tsp. freshly ground black pepper
  • 1  cup shredded sharp cheddar cheese
  • 2  Tbs. chopped scallion greens


Preheat the oven to 400°F.

In a 10-inch cast-iron skillet, cook the pancetta over medium heat until crisped and fat is rendered, about 7 to 8 minutes. Transfer to a paper-towel-lined plate to drain. Pour fat into a small container. Add 1 Tbs. of the rendered fat back to the skillet. Stir in habanero, scallion whites, crushed red pepper, and jalapeño. Cook until softened, 3 to 5 minutes. Remove from heat.

In a medium bowl, whisk together the eggs, cream, and black pepper.

Scatter cooked pancetta in the skillet. Sprinkle cheese in an even layer. Pour egg mixture into skillet.

Bake until eggs are set, 13 to 15 minutes. Remove from the oven. Sprinkle with scallion greens. Let cool slightly before serving.


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