Why recepie famous for?
This frittata makes a quick and easy Monday night dinner.
Ingredients
20g butter2 medium brown onions, halved, thinly sliced
6 slices pancetta
1/4 cup roughly chopped fresh basil leaves
1/4 cup roughly chopped fresh flat-leaf parsley leaves
8 eggs
1/2 cup finely grated parmesan cheese
2 medium zucchini, quartered lengthways, chopped
200g button mushrooms, sliced
250g cherry tomatoes, halved
Instructions
Step 1Melt butter in a 22cm (base) heavy-based, ovenproof non-stick frying pan over low heat. Add onion. Cook, stirring occasionally, for 15 to 20 minutes or until golden.
Step 2
Meanwhile, preheat grill on medium-high. Place pancetta on a baking tray lined with foil. Grill for 1 to 2 minutes each side or until crisp. Drain on a plate lined with paper towel. Break into small pieces. Place in a bowl. Add basil and parsley. Toss to combine.
Step 3
Whisk eggs and cheese together in a jug. Season with salt and pepper.
Step 4
Increase pan heat to medium-high. Add zucchini and mushrooms.Cook, stirring, for 2 to 3 minutes or until tender. Arrange tomato and pancetta mixture over zucchini mixture.
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