Frittata with Pancetta and Mint

• 1 1/2 tablespoons olive oil
• 6 ounces pancetta* or bacon, cut into 1/4-inch pieces (about 1 1/2 cups)
• 1 1/2 cups chopped red onion
• 12 large eggs
• 1/4 cup cold water
• 3/4 teaspoon salt
• 1/8 teaspoon ground black pepper
• 1/2 cup plus 2 tablespoons chopped fresh mint

1. Heat olive oil in large nonstick broilerproof skillet over medium heat.
2. Add pancetta and onion and saute until onion is soft, about 10 minutes.
3. Preheat broiler.
4. Whisk eggs, 1/4 cup water, salt, and pepper in medium bowl to blend.
5. Pour eggs into skillet with onion and pancetta.
6. Stir 1 minute.
7. Add 1/2 cup chopped mint; stir 30 seconds.
8. Reduce heat to low and cook without stirring until almost set, about 10 minutes.
9. Broil frittata just until firm, about 1 minute.
10. Using spatula as aid, transfer frittata to serving platter.
11. Sprinkle with remaining 2 tablespoons chopped mint.
12. Cut frittata into wedges and serve.
13. Pancetta, Italian bacon cured in salt, is available at Italian markets and in the deli case at many supermarkets.

olive oil, pancetta, red onion, eggs, cold water, salt, ground black pepper, fresh mint

Taken from www.epicurious.com/recipes/food/views/frittata-with-pancetta-and-mint-106625 (may not work)