Tomato, mushroom and basil frittata
- Replies 0
I just love a week night frittata. It’s easy, quick, and I know it’s good for me and my partner. I can also whip it up during the day, and just reheat it at night and it tastes just as good! And this tomato, mushroom and basil frittata is no exception.
Enjoy an easy, quick, and healthy weeknight frittata. Image source: Taste.com.au.
Ingredients
20g butter
2 medium brown onions, halved, thinly sliced
6 slices pancetta (optional)
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
Method
Enjoy an easy, quick, and healthy weeknight frittata. Image source: Taste.com.au.
Ingredients
20g butter
2 medium brown onions, halved, thinly sliced
6 slices pancetta (optional)
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
Method
- 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.
- Meanwhile, preheat the grill on medium-high. Place the 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 a paper towel. Break into small pieces. Place in a bowl. Add 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 zucchini and mushrooms. Cook, stirring, for 2 to 3 minutes or until tender. Arrange tomato and pancetta mixture over zucchini mixture.
- 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 the frittata is almost set (surface should still be slightly runny).
- Place the pan under the grill. Grill the 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.
- Enjoy!
