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Tomato, mushroom and basil frittata

  • 0:15 Prep
  • 0:35 Cook
  • 4 Servings


  • 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 leaves
  • 8 eggs
  • 1/2 cup finely grated parmesan cheese
  • 2 medium zucchini, quartered lengthways, chopped
  • 200g button mushrooms, sliced
  • 250g cherry tomatoes, halved


  • 1
    Melt butter in a 22cm (base) heavy-based, ovenproof non-stick frying pan over low heat. Add onion. Cook, stirring occasionally, for 15 to 20 minutes or until golden.
  • 2
    Meanwhile, preheat grill on medium-high. Place pancetta on a baking tray lined with foil. Grill for 1 to 2 minutes each side or until crisp. Drain on a plate lined with paper towel. Break into small pieces. Place in a bowl. Add basil and parsley. Toss to combine.
  • 3
    Whisk eggs and cheese together in a jug. Season with salt and pepper.
  • 4
    Increase pan heat to medium-high. Add zucchini and mushrooms.Cook, stirring, for 2 to 3 minutes or until tender. Arrange tomato and pancetta mixture over zucchini mixture.
  • 5
    Pour egg mixture over tomato mixture. Lift and tilt pan to distribute egg mixture. Reduce heat to low. Cook for 7 to 8 minutes or until frittata is almost set (surface should still be slightly runny).
  • 6
    Place pan under grill. Grill frittata for 5 minutes or until just set and light golden (not browned). Set aside for 2 minutes. Loosen with a spatula. Slide onto a plate. Cut into wedges. Serve.

Source: taste.com.au


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