Tomato, Feta and Pancetta Frittata

Main

Prep Time: 15 Cook Time: 35 min Total Time: 50 mins Servings: 6 Source:

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

Directions

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.