Step 1

Preheat the oven to 350 degrees Fahrenheit.

Step 2

In a large ovenproof skillet, sauté the pancetta for 10 minutes or until browned and crispy. Remove from the heat.

Step 3

Pour off most of the fat so that only a thin coating remains in the pan. Add the onion and cook on medium-low heat for about 15 minutes, until caramelized.

Step 4

Add the mushrooms, about 1 teaspoon of the reserved fat (if needed), and the escarole. Bring the heat up to medium and sauté for about 5 minutes, until the escarole is wilted.

Step 5

In a medium bowl, beat the eggs with the coconut milk, parsley, basil, and a few twists of black pepper.

Step 6

Pour the eggs into the pan with the escarole mixture and cook over medium heat for about 3 minutes to allow the bottom to set.

Step 7

Transfer the pan to the oven and bake for 10 minutes.

Step 8

Turn the oven to the broil setting and finish off the frittata by broiling the top for 2-3 minutes, until light brown.

Step 9

Allow to cool slightly, then serve. Frittata is also excellent cold or at room temperature