This Tomato, mushroom and basil frittata makes an easy night dinner. INGREDIENTS: 20g butter 2 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 8 eggs 1/2 cup finely grated parmesan cheese 2 medium zucchini, quartered lengthways & chopped 200g button mushrooms, (sliced) 250g cherry tomatoes, (Cut in halves) DIRECTIONS: -Melt butter in a heavy-based pan, ovenproof/ non-stick frying pan over low heat. Add the onions & cook, stirring occasionally, for 15 to 20 minutes or until golden. -Meanwhile, preheat grill on medium-high. Place pancetta on a baking tray lined with foil. Grill for about 1 to 2 minutes on each side or until crisp. -Drain on a plate lined with a paper towel. Break this into small pieces and place in a bowl. Add the basil and parsley. Toss to combine. -Whisk the eggs and cheese together in a jug. Season with salt and pepper. -Increase pan heat to medium-high. Add the zucchini and mushrooms. -Cook, stirring, for 2 to 3 minutes or until tender. Arrange the tomato and pancetta mixture over zucchini mixture. -Pour egg mixture over tomato mixture. Lift and tilt pan to distribute the egg mixture. -Reduce heat to low and cook for 7 to 8 minutes or until frittata is almost set (surface should still be slightly runny). -Place the pan under the grill. Grill frittata for 5 minutes or until just set and light golden. Set aside for 2 minutes. Loosen it with a spatula and slide onto a plate. Cut into wedges. Serve. Also Read: Cook Tasty Oats Idli in easy way !!! Feel fresh with Mango mint watermelon salad!!! Yummy Banana bread Recipe!!!