Frittata with Spring Greens, Parmesan and Pancetta

Merrill's baby Clara is finally old enough to eat solid foods. Armed with her greenmarket bag, a wooden spoon and a minimal amount of fuss, Merrill steps into the fray.

Today: A frittata chock full of goodies.

When best laid plans go off the rails and I need something quick and versatile -- or when it's just time to clean out the fridge -- Clara gets eggs for dinner. She's not a huge fan (yet) of eggs on their own -- scrambled, fried or otherwise. I think it's a texture thing; I didn't like eggs on their own until I was well into my teens.

More: Merrill makes creamy, soft, crave-worthy scrambled eggs.

But once I throw in onion, cheese and some greens, Clara's suddenly all about eggs. So I turn to my trusty cast iron pan and whip up a frittata. I keep the proportions pretty much the same (a high ratio of "stuff" to egg, which mainly serves as a binder), changing up the cheese, greens and type of onions depending on what's around. If I have pancetta or ham or bacon I'll throw some in, but I don't worry too much about it.

Clara is just starting to use her fork, but this is one dinner she still insists on eating with her fingers. And it's even better the next day.

Frittata with Spring Greens, Parmesan and Pancetta

8 large eggs
Salt and freshly ground pepper
1/2 cup grated parmesan
1 tablespoon olive oil
1/4 cup cubed pancetta
1/2 cup chopped onion
1/2 cup spring greens (arugula, mustard, etc.), roughly chopped
1 teaspoon chopped fresh thyme

See the full recipe (and save and print it) here.

Photos by James Ransom