Zucchini Frittata

Olive oil
1/3 cup pancetta, chopped
3 oz. proscuitto, chopped (about 1-inch-thick slice)
1 large white onion, sliced thin
4 medium-sized zucchini, thinly sliced
6 fresh mint leaves, chopped
8 large eggs
3 Tbsp freshly grated parmesan
2 Tbsp freshly grated asiago
Handful of fresh basil, chopped
4 ripe tomatoes, peeled and seeded
Salt and pepper to taste

Put 1 Tbsp olive oil and pancetta in a heavy omelet pan and cook until fat is melted and crisp. Add proscuitto, onions, zucchini and mint and cook until onions and zucchini are lightly browned. Beat eggs in a bowl, then stir in the grated cheeses and basil. Set aside.

Cut tomatoes into small chunks and add to the zucchini-onion mixture. Let cook, reducing liquid from tomatoes. Add egg mixture and cook over low heat, till underside is golden, then turn over. This appears like scrambled eggs. Add more parmesan cheese when serving.

Garnish with fresh basil and tomato rose.

Pair with Ferrari-Carano Fumé Blanc.