Vegetable Frittata - cooking recipe

Ingredients

3 oz. sliced pancetta or rindless bacon
1 1/4 lb. radicchio fennel, zucchini (courgettes) or spinach
2 Tbsp. extra virgin olive oil
salt and freshly ground pepper
6 eggs, beaten

Preparation

Lay the pancetta slices in a cast-iron skillet and cook over low heat until crisp.
Remove from the pan and crumble.
Cut the vegetable in pieces and place in the skillet.
Cook over medium heat in the oil until it begins to wilt. Season with salt and pepper and mix with the eggs and bacon in a bowl.