This simple frittata is great for a brunch or light supper. It's quite easy to prepare and while I suspect you already have an arsenal of recipes for dishes like this, I'm posting this one because the ingredients come together so well. I've found this dish works best if I use day old potatoes and  keep the cubes of meat and vegetables about the same size. I've settled on using a 1/2-inch dice for the potatoes and pancetta that I use in this breakfast skillet. I do want to caution you about over-salting the frittata. The pancetta and cheese are both inherently salty and I think you'll find you need less salt than might otherwise be the case. I hope you'll try this combination. I know those of you who try this breakfast skillet, will enjoy its flavor, as well as its simplicity. Here's the recipe.

Breakfast Skillet

Ingredients:

3 cups (1/2-inch) diced cooked potatoes

1 teaspoon minced garlic

1 cup (1/2-inch) diced pancetta

Freshly cracked black pepper

1 tablespoon olive oil

8 large eggs

2 tablespoons milk

1/4 cup torn basil leaves

1-1/2 cups shredded Parmesan or Asiago cheese

Directions:

1) Beat eggs in a bowl, stirring in 1/2 teaspoon salt, freshly ground pepper to taste, and milk.

2) Place a non-stick skillet over medium heat. Add olive oil and heat until oil shimmers.

3) Add pancetta to pan and cook until golden brown. Add potatoes and garlic and cook for an additional three to four minutes.

4) Stir basil into eggs and pour over contents of pan. Swirl pan to distribute eggs over filling.

5) Shake pan gently, tilting it slightly with one hand while using a spatula and your free hand to lift edges of mixture. The object is to let liquid mixture run under edges of set eggs.

6) Turn heat down to low, cover pan, and cook 4 minutes. Scatter cheese evenly over surface of eggs and cook for about 4 to 5 minutes longer, or until eggs are just set on top.

7) While eggs are cooking heat broiler to medium.

8) Place skillet under broiler, about 3 inches from the heat, for 1 minute, watching closely, until just beginning to color on the top.

9) Remove from heat, allow to sit in pan for 5 minutes or longer, then carefully slide out onto a platter, or, if you prefer, cut in wedges and serve from skillet. Yield: 4 servings.

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