Zucchini Herb Pancetta Frittata (Printer-friendly)

Italian-style frittata with zucchini, pancetta, and fresh herbs. Ready in 35 minutes.

# What You’ll Need:

→ Vegetables

01 - 2 medium zucchinis, thinly sliced
02 - 1 small yellow onion, finely chopped
03 - 2 tablespoons fresh parsley, chopped
04 - 1 tablespoon fresh basil, chopped

→ Meats

05 - 3.5 ounces pancetta, diced

→ Dairy & Eggs

06 - 6 large eggs
07 - 1/4 cup whole milk
08 - 1/3 cup grated Parmesan cheese

→ Pantry

09 - 2 tablespoons olive oil
10 - Salt and freshly ground black pepper, to taste

# How to Make It:

01 - Preheat your oven to 375°F.
02 - In a large ovenproof skillet, heat 1 tablespoon olive oil over medium heat. Add the pancetta and cook until crisp, about 3–4 minutes. Remove with a slotted spoon and set aside.
03 - Add the remaining olive oil to the skillet. Sauté the chopped onion for 2 minutes until translucent. Add the zucchini and cook for 5–6 minutes, stirring occasionally, until tender but not mushy.
04 - In a large bowl, whisk together eggs, milk, Parmesan, parsley, basil, salt, and pepper.
05 - Add the cooked pancetta back to the skillet with the vegetables. Pour the egg mixture over the contents in the skillet, gently stirring to distribute evenly.
06 - Cook on the stove over medium heat for 3–4 minutes, until the edges start to set.
07 - Transfer the skillet to the preheated oven and bake for 8–10 minutes, or until the center is just set and the top is lightly golden.
08 - Let cool for a few minutes before slicing. Serve warm or at room temperature.

# Expert Tips:

01 -
  • It transforms humble ingredients into something restaurant worthy with minimal effort
  • The combination of crisp pancetta and tender zucchini creates perfect texture contrast
  • Works beautifully for breakfast, brunch, or a light dinner with a salad
02 -
  • Don't overcook the zucchini before adding the eggs or they'll become mushy in the finished frittata
  • Let the frittata rest for at least 5 minutes before slicing to achieve clean, neat portions
  • The eggs will continue cooking slightly after you remove it from the oven, so pull it when the center still looks slightly underdone
03 -
  • Pat your zucchini slices dry after slicing if they seem especially watery
  • Room temperature eggs whisk into a smoother, more cohesive mixture
  • Use a microplane to grate the Parmesan for the lightest, most even distribution

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