May 6, 2008
As law school is drawing to a close, I’m surprised by my lack of nostalgia or my sense of momentousness. Instead, I’m distracted by the 70-degree weather, the plans for my parents’ upcoming visit (graduation) and thoughts of Mother’s Day. And, when I can manage to wrench my thoughts back to, um, final exams, it’s all just a little surreal. I’ve been through this routine five times now and it’s odd for it to be the last and even more weird to finally experience finals without severe bouts of anxiety.
In semesters past, I would be flipping through flashcards (or, more accurately, having Kevin flip through the flashcards, grilling me all the while … which reminds me: he deserves an honorary JD or something) or re-reading cases right now, instead of typing this post. But, these days things are coming a little easier (cruel timing that this laid back spirit is coming exactly when I will never need it again). Maybe I’ve got senioritis or maybe I’ve really got the hang of it. Or maybe, just maybe, it’s this frittata.
(Click “more” for the rest of the story, more photos & the recipe.)
Because this is the kind of frittata that is so hearty and filling and packed with goodness that it would do to a student in exams what spinach did for Popeye. It’s got peas, red potatoes, ramps (!!) and pancetta. Best of all in my book, it’s nearly entirely yolk-free (I’m the odd omelet lover who actually likes egg whites only and happily pays the ridiculous upcharge for them at breakfast spots). Just one wedge will have you ready to take on the world. Or, in my case, my criminal procedure flashcards.
Country Potato, Pancetta and Pea Frittata
Adapted from FoodNetwork.com
Cooking spray or canola oil, for coating the pan
4 thin slices pancetta, about 2 ounces
1 pound cooked potatoes, cut into small chunks
3 to 4 ramps, trimmed and minced
1/2 cup frozen peas, thawed
8 egg whites
3 whole eggs
salt and pepper
1/4 cup Parmesan
Heat a medium oven-safe nonstick pan, coated with cooking spray or a light brushing of canola oil, over moderate heat. Add pancetta and brown.* Add the potatoes and ramps and cook until the potatoes are golden on all sides. Add peas.
In a large bowl, whisk the egg whites with the whole eggs. Add the eggs, season with salt and pepper and cook over medium low heat, occasionally sliding a spatula around the edges of the pan to loosen the frittata as it cooks. Cook 10 to 15 minutes, or until just set. Sprinkle with parmesan and place under the broiler until the top is golden brown, about 1 to 2 minutes.
* If your pancetta is lean and you need additional fat to cook the potatoes and ramps, add a teaspoon or two of olive oil. I didn’t find this necessary.