Name: Tomato, mushroom and basil frittata
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 1
Ingredients: 20g butter; 2 medium brown onions, halved, thinly sliced; 6 slices pancetta; 62.50 ml roughly chopped fresh basil leaves; 62.50 ml roughly chopped fresh flat-leaf parsley leaves; 8 eggs; 125.00 ml finely grated parmesan cheese; 2 medium zucchini, quartered lengthways, chopped; 200g button mushrooms, sliced; 250g cherry tomatoes, halved

Tomato, mushroom and basil frittata

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Prep Time:
15 minutes

Cook Time:
35 minutes

Total Time:
50 minutes

Whip up a simple frittata for a speedy Monday night meal.

Ingredients:

20g butter
2 medium brown onions, halved, thinly sliced
6 slices pancetta
62.50 ml roughly chopped fresh basil leaves
62.50 ml roughly chopped fresh flat-leaf parsley leaves
8 eggs
125.00 ml finely grated parmesan cheese
2 medium zucchini, quartered lengthways, chopped
200g button mushrooms, sliced
250g cherry tomatoes, halved

Instructions:

In a 22cm (base) heavy-based, ovenproof non-stick frying pan, gently melt butter over low heat. Add onion and cook, stirring occasionally, until golden for 15 to 20 minutes.
Preheat your grill to medium-high. Lay out pancetta on a foil-lined baking tray and grill for 1 to 2 minutes on each side until crispy. Once done, drain on a paper towel-lined plate and crumble into small pieces. Transfer the pancetta to a bowl, then mix in basil and parsley, giving everything a good toss to combine.
In a jug, combine eggs and cheese, then season with salt and pepper to taste.
Turn up the heat to medium-high in the pan. Add zucchini and mushrooms, cooking and stirring for 2 to 3 minutes until they are tender. Top the zucchini mixture with the tomato and pancetta mixture.
Gently pour the egg mixture over the tomato mixture in the pan and swirl the pan to let the egg mixture spread evenly. Turn the heat down to low and cook for 7 to 8 minutes until the frittata is nearly cooked but still a bit runny on top.
Broil frittata for 5 minutes until lightly golden and just set. Allow to rest for 2 minutes, then gently loosen with a spatula and transfer to a plate. Cut into wedges and serve.

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