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

Ingredients

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

Preparation

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.

Rate or Review

Save to Recipe Box

Add Recipe Note

Saved Add to List

Add to List

Add Recipe Note

Reviews

Rate or Review

Reviews

We haven't received any reviews yet for this recipe.

Have you made it? Tell us what you thought!

Rate this Recipe

Write a Review

What We're Cooking Now

Name: Spicy Habanero Frittata
Yield: 6 servings
Cuisine: American
Ingredients: 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