With this recipe, we guarantee you that Monday night dinners are no more a hassle. It is so good and we suggest you to try it asap. Here’s what you’ll need.
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!