This second recipe I made from Fred. Thompson’s new Kamado Cookbook was also a breakfast themed recipe, like the BISCUIT BREAKFAST PUDDING
. This time it was for frittata with some Italian influenced ingredients. For those of you unfamiliar with a frittata think of it as an omelette baked open-faced in a casserole dish. As for pancetta, it is an Italian bacon that is cured but not smoked. The fillings were sautéed in butter before being mixed in with the eggs. The mixture was stirred and poured into a casserole dish. This was placed on the Big Green Egg which had been heated to 400 degrees under the watchful eye of the DigiQ DX2 pit controller. The frittata was baked for about 25 minutes until the top was starting to brown. It is allowed to cool for 5 minutes before serving.