Frittata with Mustard Greens, Pancetta and Potatoes

Ingredients

• 3 cup baby mustard greens loosely packed
• 1 cup fontina grated
• 0.5 teaspoon thyme leaves fresh
• 2 tablespoon olive oil 
• 1 cup pancetta diced
• 6 servings salt and pepper 

Equipment

• frying pan
• oven
• knife

Directions

1. Cut ¼ thin discs from the potatoes.
2. Add 1 tbsp olive oil into a 10-inch cast iron skillet set over medium heat. Into the warm oil add pancetta. Once it had rendered some fat, but before it get too brown toss in 1 sliced shallot and 2 or 3 chopped green onions.
3. Add the greens to the pan. When these soften some, mix them into the pancetta and onions mixture. Then gently add the potatoes in a single layer overlapping each other in a nice pattern all the way around the pan.
4. Cover the skillet (I used a heat resistant dinner plate) and turn the heat down to low and until the potatoes are just barely cooked. Don’t let them get mushy. I like to keep them in their perfect round shape. It’s just prettier that way.
5. Meanwhilelightly beat 6 eggs with about ½-teaspoon fresh thyme leaves and some salt and pepper. Then pour the eggs over the potato mixture. Making sure the potatoes are undisturbed.
6. Bring the heat back to medium and began to cook the eggs. Use a knife to constantly poke through the cooked part of the eggs letting some of the runny part come into contact with the pan.
7. Once the eggs have gelled up a bit, sprinkle the grated Fontina cheese over the top of the eggs.
8. Put the whole pan into a 450-degree oven until the top begins to brown and the eggs are completely cooked.
9. Serve hot or at room temperature.