Zucchini, Herb and Pancetta Frittata
- Preheat the oven to 180°C / 160°C fan-forced. Grease a non-stick lamington tin.
- Melt the butter in a medium frypan over a medium-heat. Once melted, add the onion and pancetta, and gently stir for 5 minutes or until the onion softens and the pancetta begins to brown. Remove from the heat and set aside to cool slightly.
- Squeeze the grated zucchini to remove any excess liquid, and then place into a large bowl with the 4 Cheese Melt. Add flour, eggs, oil, herbs, and cooled pancetta and onion mixture. Season with salt and pepper and stir to combine all ingredients.
- Pour the mixture into the prepared tin, transfer to the oven, and cook for 30 minutes or until puffed and golden. Remove from the oven and serve warm or at room temperature.