Zucchini Herb Pancetta Frittata (Printable)
Italian-style frittata with zucchini, fresh herbs, and crispy pancetta. Ready in 35 minutes.
# What You'll Need:
→ Vegetables
01 - 2 medium zucchini, thinly sliced
02 - 1 small yellow onion, finely chopped
→ Meats
03 - 3.5 ounces pancetta, diced
→ Eggs and Dairy
04 - 6 large eggs
05 - 1/4 cup whole milk
06 - 1/2 cup grated Parmesan cheese
07 - 2 tablespoons olive oil
→ Fresh Herbs
08 - 2 tablespoons fresh parsley, chopped
09 - 1 tablespoon fresh basil, chopped
10 - 1 teaspoon fresh thyme leaves
→ Seasoning
11 - 1/2 teaspoon salt
12 - 1/4 teaspoon freshly ground black pepper
# How to Make It:
01 - Preheat oven to 350°F, positioning a rack in the middle.
02 - Heat 1 tablespoon olive oil in a 9-inch oven-safe nonstick skillet over medium heat. Add pancetta and cook for 3-4 minutes, stirring, until crisp. Remove pancetta with a slotted spoon and set aside, leaving the fat in the pan.
03 - Add remaining 1 tablespoon olive oil, zucchini, and onion. Sauté for 5-6 minutes until vegetables are soft and lightly golden.
04 - In a large bowl, whisk together eggs, milk, Parmesan, herbs, salt, and pepper until well combined.
05 - Stir cooked pancetta into zucchini-onion mixture. Pour egg mixture evenly over vegetables and pancetta in skillet.
06 - Cook on stovetop for 2-3 minutes until edges begin to set.
07 - Transfer skillet to oven. Bake for 10-12 minutes until frittata is puffed and just set in center.
08 - Let cool for a few minutes, then slice into wedges and serve warm or at room temperature.
# Expert Advice:
01 -
- It transforms simple ingredients into something that feels like an Italian café brunch
- The leftovers are arguably better the next day, cold from the refrigerator
02 -
- Don't overcook the frittata in the oven, it will continue to set as it cools
- An oven-safe nonstick skillet is essential for easy removal and serving
03 -
- Slice zucchini thin for even cooking and better texture throughout
- Let the frittata rest for 5 minutes before slicing for cleaner wedges