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.
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