Country Potato, Pea, and Pancetta Frittata

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2 teaspoons olive oil

1 pound cooked potatoes, cut into small chunks

4 thin slices pancetta, about 2 ounces

4 garlic cloves, thinly sliced

1/2 cup frozen peas, thawed

8 egg whites

3 whole eggs

Coarse grained salt and freshly ground black pepper

1/4 cup Parmesan