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In a smaller, oven-safe pan, melt the butter over medium to high heat. Add the diced pancetta and brown it, about 5 minutes. Reduce the heat to medium. Add the chopped onions sliced mushrooms, oregano and pepper and cook for 3 minutes. Whisk together the eggs and cream and add them to the pan. Cook for 3 minutes without stirring. Release the edges and tilt the pan, so that the runny egg from the center can run into the openings. Cook for another 2 to 3 minutes. Top with the chopped tomatoes and shredded cheese. Broil for about 8 minutes until all the egg has set and the cheese has melted and browned. # Meal Prep Tip Store in an airtight container for up to 5 days in the fridge or up to 6 months in the freezer. For best results, thaw the frittata overnight in the fridge. Reheat in the microwave or oven.
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