Tomato, mushroom and basil frittata - Genuis recipe

INGREDIENTS 20g butter 2 medium brown onions, halved, thinly sliced 6 slices Primo Gourmet Selection 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 Select all ingredients METHOD Step 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. Step 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. Step 3 Whisk eggs and cheese together in a jug. Season with salt and pepper. Step 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. Step 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). Step 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