Tomato, Mushroom and Basil Frittata Recipe

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Tomato, Mushroom and Basil Frittata Recipe
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.
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Course Main Dish
Cuisine American
Servings
Ingredients
Course Main Dish
Cuisine American
Servings
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. In a heavy, non-stick and ovenproof pan, melt some butter. Add onions and cook until soft.
  2. 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.
  3. Whisk the eggs and cheese together and season.
  4. 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.
  5. 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!

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