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

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

Instagram Facebook