Confession: I am obsessed with everything Magnolia. I just got back last week from a trip to the one-and-only Magnolia empire in Waco, Texas!!! This was literally a dream come true!!! I’ve been obsessed with the show Fixer Upper, and the family’s dedication to doing hard things &living a life well-loved is a huge source of inspiration in my life.
We ate avocado toast at Magnolia Table, sipped on a sweetheart latte from Magnolia Press, filled our sweet-tooths at the Silos Bakery, and of course visited Magnolia Market at the Silos and the original Magnolia, the Little Shop on Bosque. <3 It was the best. day. ever.
I was inspired when I came home to make something from the Magnolia Table cookbook. And I can barely hold in my excitement for the Volume 2 that is coming out in April!!! I made the Sweet Pepper & Pancetta Frittata. Yummm!
The frittata is a bit on the heavier side with all the eggs and pancetta (or turkey bacon in my case) and cheeses, so the arugula mixture on top helps balance the whole dish. I ate it for lunches and dinners for the following two days and I didn’t even come close to getting tired of it!
Sweet Pepper & Pancetta Frittata
from Magnolia Table by Joanna Gaines
– 8 oz pancetta (or turkey bacon) finely chopped
– 1 Tbsp salted butter (if needed)
– 2 red, yellow or orange bell peppers, diced
– 8 large eggs
– 1/4 cup heavy cream (I substituted a scant 1/4 cup nut milk to keep it dairy-free)
– 2 tsp fresh thyme or 1 tsp dried thyme
– Kosher salt & freshly ground black pepper
– 4 oz (1 cup) Gruyere cheese, grated
– 2 oz (1/2 cup) crumbled feta cheese (I used crumbled goat cheese instead, since it’s easier to digest with lactose intolerance)
– 2 oz (2 cups) baby arugula
– 2 tsp extra virgin olive oil
– Preheat oven to 375 F.
– In a 10-inch nonstick oven proof skillet or a cast-iron skillet, cook the pancetta [or turkey bacon] on medium-high heat until browned and crisp, stirring occasionally.
– Add the butter to the pan if there’s little to no fat left. Add the bell peppers and cook until tender ~ 4 min.
– Scrape the mixture into a paper-towel-lined-bowl to drain the extra grease.
– Wipe out the skillet & place on medium-low heat. Return the pancetta/pepper mixture to the skillet.
– In a medium bowl, whisk the eggs, cream [or nut milk], thyme, 1 tsp salt and 1/2 tsp pepper. Stir in the Gruyere.
– Pour the egg mixture evenly into the skillet. Gently shake the pan every few minutes to ensure the eggs don’t stick to the bottom. Gently lift the edges of the frittata and tilt the pan so the uncooked egg can run underneath. Cook until eggs are set and golden on the sides ~ 3 min.
– Transfer the skillet to the oven and bake until the eggs are nearly set but it’s still moist on top ~ 10 min.
– Crumble the feta [or goat cheese] on top. Bake another ~ 3 min. Let cool.
– In a bowl, toss the arugula with the olive oil and season with salt and pepper.
– To serve: cut the frittata into wedges, top with the arugula and serve warm.
– Leftovers can be stored in air-tight containers in the fridge for up to 2 days.