Zucchini Herb and Pancetta Frittata (Printable)
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.
03 - Add pancetta and cook for 3–4 minutes until golden and crisp. Remove and set aside, leaving the fat in the pan.
04 - Add onion and zucchini to the pan. Sauté for 5–7 minutes until soft and lightly golden.
05 - In a large bowl, whisk together eggs, milk, Parmesan, salt, and pepper. Stir in parsley and chives.
06 - Return pancetta to the skillet, spreading it evenly with the vegetables.
07 - Pour the egg mixture over the vegetables and pancetta, gently stirring to distribute evenly.
08 - Cook on the stove for 2–3 minutes until edges begin to set.
09 - Transfer skillet to the oven and bake for 10–12 minutes, or until the frittata is set in the center and lightly golden.
10 - Remove from oven, let rest for 2 minutes, then slice and serve warm or at room temperature.
# Expert Advice:
01 -
- A frittata welcomes any ingredient you have lying around which makes it impossible to mess up
- The combination of crispy pancetta and tender zucchini hits every texture craving in one bite
02 -
- Use an oven-safe skillet or you will have a disastrous moment trying to transfer hot eggs
- Letting the frittata rest for 2 minutes after baking makes slicing cleaner and easier
03 -
- Dice your vegetables uniformly so everything cooks at the same rate
- Whisk the eggs until they are completely combined with no streaks of egg white remaining