A great picnic basket filler.

Ingredients

• 10 grams thick-cut pancetta or bacon
• 1 chopped small onion
• dash of oil
• 6 eggs
• ¾ cup milk or cream
• 100 grams crumbled feta
• ¼ cup chopped semi-dried tomatoes
• 2 tblsp chopped fresh oregano or 2 tsp dried
• 300 grams of tortellini
• pepper to season
• ½ cup grated fresh parmesan cheese

Method

1. Pan-fry pancetta or bacon and onion in a dash of oil in a frying pan, until the pancetta is crispy and the onion tender.
2. Beat eggs with milk or cream. Stir in feta cheese, semi-dried tomatoes, oregano, the cooked onion and pancetta.
3. Cook tortellini until al dente. Drain well. Stir through the egg mixture and season with pepper.
4. Pour into a lined 23cm cake tin (not spring-form). Sprinkle over parmesan cheese. Bake at 180ºC for around 35-40 minutes or until the frittata is set.