Zucchini Herb and Pancetta Frittata (Printable Format)

Tender zucchini, fresh herbs, and crispy pancetta baked in a fluffy egg base. An Italian-inspired dish ready in 35 minutes.

# What You 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 Steps:

01 - Preheat oven to 350°F, positioning rack in the center.
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 occasionally, until crisp. Remove pancetta with a slotted spoon and set aside, leaving rendered fat in pan.
03 - Add remaining 1 tablespoon olive oil, zucchini, and onion to skillet. Sauté for 5-6 minutes until vegetables are soft and lightly golden.
04 - In a large bowl, whisk together eggs, milk, Parmesan, parsley, basil, thyme, 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 Suggestions:

01 -
  • It transforms ordinary summer zucchini into something restaurant worthy with almost zero effort
  • The combination of salty pancetta and fresh herbs makes every bite sing
  • Leftovers taste even better the next day for breakfast or lunch
02 -
  • Do not overbake or the frittata will become dry and rubbery instead of creamy and tender
  • Letting the vegetables cool slightly before adding the eggs prevents them from scrambling when they hit the pan
  • The frittata will deflate slightly as it cools, which is completely normal and expected
03 -
  • Use a well seasoned nonstick or cast iron skillet to ensure the frittata slides out easily
  • Let the frittata rest for at least 5 minutes before slicing to keep the texture creamy and custard like

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