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Frittata with Pancetta and Mint
- 1 1/2 tablespoons olive oil
- 6 ounces pancetta* or bacon, cut into 1/4-inch pieces (about 1 1/2 cups)
- 1 1/2 cups chopped red onion
- 12 large eggs
- 1/4 cup cold water
- 3/4 teaspoon salt
- 1/8 teaspoon ground black pepper
- 1/2 cup plus 2 tablespoons chopped fresh mint
Directions:View on Bon Appetit
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