Zucchini Herb and Pancetta Frittata (Printable)

Savory Italian frittata with zucchini, herbs, and 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 (or 1/2 teaspoon dried thyme)

→ 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 position.
02 - Heat 1 tablespoon olive oil in a 9-inch oven-safe nonstick skillet over medium heat. Add diced pancetta and cook for 3-4 minutes, stirring occasionally, until crisp and rendered. Remove pancetta with a slotted spoon and set aside, leaving the rendered fat in the pan.
03 - Add remaining 1 tablespoon olive oil to the skillet along with sliced zucchini and chopped onion. Sauté for 5-6 minutes until vegetables are tender and lightly golden.
04 - In a large mixing bowl, whisk together eggs, milk, grated Parmesan, chopped fresh herbs, salt, and black pepper until well combined.
05 - Stir cooked pancetta into the zucchini-onion mixture. Pour the egg mixture evenly over the vegetables and pancetta in the skillet.
06 - Cook on the stovetop over medium heat for 2-3 minutes until the edges begin to set and pull away from the pan sides.
07 - Transfer the skillet to the preheated oven. Bake for 10-12 minutes, or until the frittata is puffed, golden on top, and just set in the center when gently shaken.
08 - Let the frittata cool for a few minutes before slicing into wedges. Serve warm or at room temperature.

# Expert Advice:

01 -
  • It comes together in under 40 minutes but tastes like you spent all morning cooking
  • The combination of crisp pancetta and tender zucchini hits every perfect texture note
  • Leftovers make the best breakfast you have ever had the next morning
02 -
  • Do not overcook it in the oven or the eggs will become rubbery and dry
  • Letting the frittata rest before slicing keeps it from falling apart
03 -
  • Use an oven safe skillet with a light interior so you can see when the bottom is browning
  • Let the eggs come to room temperature before whisking for the fluffiest texture

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