Recipes
Tomato, Mushroom and Basil Frittata Recipe
Servings |
MetricUS Imperial
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Ingredients
- 8 eggs
- 2 medium zucchini chopped
- 250 grams cherry tomatoes halved
- 20 grams butter
- 2 onions thinly sliced
- 200 grams button mushrooms sliced
- 1/4 cup chopped fresh parsley leaves
- 6 slices pancetta
- 1/2 cup finely grated Parmesan cheese
- 1/4 cup chopped basil leaves
Ingredients
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Instructions
- In a heavy, non-stick and ovenproof pan, melt some butter. Add onions and cook until soft.
- Keep the grill ready and pre-heated on medium high. Grill the pancetta for 2-3 minutes on each side. Drain, break into small pieces and keep aside. Mix it with parsley and basil in a separate bowl.
- Whisk the eggs and cheese together and season.
- Now, toss in the mushrooms and zucchini in the pan and cook for a few minutes. Add tomatoes and the parsley-pancetta mixture and stir well.
- Pour the eggs and cheese mixture over the vegetables and cook until the eggs are set. Grill the frittata for 2 minutes until the top layer is browned. Cut into wedges and serve hot!