Zucchini Herb and Pancetta Frittata (Printable Version)
Savory Italian-style egg dish with tender zucchini, crispy pancetta, and fresh herbs. Ready in 35 minutes.
# What You'll Need:
→ Vegetables
01 - 1 medium zucchini, thinly sliced
02 - 1 small yellow onion, finely chopped
03 - 2 tablespoons fresh parsley, chopped
04 - 1 tablespoon fresh chives, chopped
→ Meats
05 - 3.5 ounces pancetta, diced
→ Dairy & Eggs
06 - 8 large eggs
07 - 1/4 cup whole milk
08 - 2 ounces grated Parmesan cheese
→ Pantry
09 - 2 tablespoons olive oil
10 - 1/2 teaspoon salt
11 - 1/4 teaspoon black pepper
# How to Make It:
01 - Preheat the oven to 375°F.
02 - Heat olive oil in an oven-safe, nonstick skillet over medium heat. Add pancetta and cook for 3–4 minutes until golden and crisp. Remove and set aside, leaving the fat in the pan.
03 - Add onion and zucchini to the pan. Sauté for 5–7 minutes until soft and lightly golden.
04 - In a large bowl, whisk together eggs, milk, Parmesan, salt, and pepper. Stir in parsley and chives.
05 - Return pancetta to the skillet, spreading it evenly with the vegetables. Pour the egg mixture over the vegetables and pancetta, gently stirring to distribute evenly.
06 - Cook on the stove for 2–3 minutes until edges begin to set.
07 - Transfer skillet to the oven and bake for 10–12 minutes, or until the frittata is set in the center and lightly golden.
08 - Remove from oven, let rest for 2 minutes, then slice and serve warm or at room temperature.
# Expert Insights:
01 -
- The contrast between crispy pancetta and tender zucchini creates this perfect texture that keeps every bite interesting
- It's equally welcoming for a lazy breakfast, an unexpected brunch, or those nights when cooking dinner feels like too much effort
02 -
- Don't use a skillet with plastic handles or one that isn't oven safe, or you'll be making a very embarrassing mistake and possibly setting off your smoke alarm
- Let the frittata rest before slicing, otherwise it'll deflate and you'll lose those fluffy layers you worked so hard to create
03 -
- Use a 10 to 12 inch skillet for the best ratio of eggs to vegetables, ensuring the frittata isn't too thick or too thin
- Grate your own Parmesan instead of buying pre-grated, it melts better and has a fresher, more vibrant flavor