Name: Tomato, feta and pancetta frittata
Cook time: 35 min
Total time: 35 min
Ingredients: 6 slice (100g) pancetta, chopped coarsely; 100 gram feta cheese, crumbled; 1/4 cup (20g) finely grated parmesan cheese; 1/3 cup coarsely chopped fresh basil; 6 eggs; 2/3 cup (160ml) cream; 9 mini roma tomatoes (150g), halved lengthways

Ingredients

6 slice (100g) pancetta, chopped coarsely

100 gram feta cheese, crumbled

1/4 cup (20g) finely grated parmesan cheese

1/3 cup coarsely chopped fresh basil

6 eggs

2/3 cup (160ml) cream

9 mini roma tomatoes (150g), halved lengthways

Method

1.Preheat oven to 180°C/160°C fan-forced. Grease six-hole (¾-cup/180ml) texas muffin pan; line bases with baking paper

2.Layer pancetta, cheeses and basil in pan holes. Whisk eggs and cream in medium bowl; pour into pan holes. Top each frittata with three tomato halves.

3.Bake about 25 minutes. Stand in pan 5 minutes before turning out

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Ingredients

Method

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