Tomato, feta and pancetta frittata

Delicious little tomato, feta and pancetta frittata from Australian Women's Weekly.

  • 35 mins cooking
  • Makes 6 Item
  • Print


Tomato, feta and pancetta frittata
  • 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


Tomato, feta and pancetta frittata
  • 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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