Frittata With Spring Greens, Parmesan And Pancetta

• 8 large eggs
• Salt and freshly ground pepper
• 1/2 cup grated parmesan
• 1 tablespoon olive oil
• 1/4 cup cubed pancetta
• 1/2 cup chopped onion
• 1/2 cup spring greens (arugula, mustard, etc.), roughly chopped
• 1 teaspoon chopped fresh thyme

1. In a large bowl, whisk together the eggs, salt and pepper to taste and Parmesan. Set aside.
2. Turn on the broiler. In a 12-inch ovenproof non-stick or cast iron skillet, heat the olive oil over a medium flame. Add the pancetta and cook, stirring frequently, until it starts to crisp, 3 to 5 minutes. Add the onion and cook until it softens a bit, about 3 minutes.
3. Add the greens and herbs and cook for one minute. Pour the eggs into the skillet, stir gently and cook undisturbed until almost set, about 5 minutes. Put the skillet under the broiler (about 4 inches from the heat) for a couple of minutes, until the eggs have set. Let cool for a few minutes before serving.

eggs, salt, parmesan, olive oil, pancetta, onion, spring greens, thyme

Taken from food52.com/recipes/22259-frittata-with-spring-greens-parmesan-and-pancetta (may not work)