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Preheat oven to 350°F. Heat olive oil in a 10-inch oven-safe, non-stick skillet over medium heat.

Add the diced Trader Joe's Pancetta to the skillet and cook until crispy, about 5-7 minutes. Remove the pancetta with a slotted spoon and set aside on a paper towel-lined plate, leaving the rendered fat in the skillet.

In a large bowl, whisk together the eggs, half and half, salt, and pepper until well combined.

Stir in the chopped fresh chives, shredded Trader Joe's Unexpected Cheddar Cheese, and most of the cooked pancetta, reserving a small amount for garnish.

Pour the egg mixture into the skillet with the rendered pancetta fat. Cook on the stovetop for 3-5 minutes, or until the edges begin to set.

Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the frittata is set and lightly golden brown.

Remove from the oven, let cool slightly, then slice and serve. Garnish with the reserved crispy pancetta.


Preheat oven to 350°F. Heat olive oil in a 10-inch oven-safe, non-stick skillet over medium heat.

Add the diced Trader Joe's Pancetta to the skillet and cook until crispy, about 5-7 minutes. Remove the pancetta with a slotted spoon and set aside on a paper towel-lined plate, leaving the rendered fat in the skillet.

In a large bowl, whisk together the eggs, half and half, salt, and pepper until well combined.

Stir in the chopped fresh chives, shredded Trader Joe's Unexpected Cheddar Cheese, and most of the cooked pancetta, reserving a small amount for garnish.

Pour the egg mixture into the skillet with the rendered pancetta fat. Cook on the stovetop for 3-5 minutes, or until the edges begin to set.

Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the frittata is set and lightly golden brown.

Remove from the oven, let cool slightly, then slice and serve. Garnish with the reserved crispy pancetta.
