Zucchini Frittata

Ingredients

• 14 ozzucchini, sliced into thin coins
• 3 1/2 ozpancetta, cubed
• 2 3/4 ozonion, finely sliced
• 8eggs
• 2 ozparmesan, finely grated
• 2 tbspextra virgin olive oil
• 1/2 ozfresh basil, torn
• 1 tspsea salt
• 1/2 tspblack pepper

Method

1. 1

   Cook the pancetta in the olive oil in a 24 cm ovenproof pan over medium heat until the fat has run and the edges are crisp, then add the onion and cook until soft.

2. 2

   Add the zucchini and half the salt and cook, turning now and then, until they have collapsed and any water they released has evaporated completely.

3. 3

   Beat the eggs with the parmesan, the pepper and the rest of the salt, then stir through most of the basil.

4. 4

   Turn the heat to low, pour the eggs over the vegetables and cook without stirring until only the top 5 mm is still liquid — the edges should be set and the center trembling.

5. 5

   Slide the pan under a hot broiler for a minute or two until the top is just set and lightly golden. Rest it for five minutes, scatter the last of the basil, and cut into wedges.