Zucchini Herb and Pancetta Frittata

The smell of pancetta rendering in a skillet still pulls me back to a tiny Milan apartment where my friend Marco taught me that frittatas are Italian comfort food at its simplest. We stood around his stove, sipping wine while he tossed whatever vegetables were in the fridge into beaten eggs, casual as could be. That evening changed everything I thought about breakfast-for-dinner.

Last summer I made this for my sister when she announced she was moving across the country. We ate it on the back porch, plates on our laps, and somehow this simple egg dish turned into a celebration instead of a sad farewell.

Ingredients

• 2 medium zucchini, thinly sliced: Younger zucchini with thin skins work best here, no need to peel them first
• 1 small yellow onion, finely chopped: The sweetness of yellow onion balances the salty pancetta perfectly
• 100 g pancetta, diced: Italian cured pork belly adds depth that regular bacon just cannot match
• 6 large eggs: Room temperature eggs will blend more smoothly into the milk
• 60 ml whole milk: Creates a tender custard texture as the frittata bakes
• 60 g grated Parmesan cheese: Freshly grated melts better than pre-packaged varieties
• 2 tbsp olive oil: Extra virgin gives the best flavor base for sautéing vegetables
• 2 tbsp fresh parsley, chopped: Brightens up the rich egg mixture
• 1 tbsp fresh basil, chopped: Tear rather than chop to prevent bruising
• 1 tsp fresh thyme leaves: Woody herbs hold up better during baking than delicate ones
• ½ tsp salt and ¼ tsp black pepper: The pancetta adds saltiness so season accordingly

Instructions

Crisp the pancetta:

Cook diced pancetta in one tablespoon olive oil over medium heat until the fat has rendered and the pieces are golden, then remove with a slotted spoon while leaving the flavorful drippings behind.

Soften the vegetables:

Add the remaining olive oil along with sliced zucchini and chopped onion, cooking until they are tender and starting to turn golden at the edges, about 5 to 6 minutes.

Whisk the egg mixture:

Beat eggs with milk, grated Parmesan, chopped fresh herbs, salt, and pepper until the mixture is completely blended and slightly frothy.

Combine and cook on stovetop:

Stir the cooked pancetta back into the vegetables, pour the egg mixture evenly over everything, and let it cook for 2 to 3 minutes until the edges begin to set.

Finish in the oven:

Transfer the skillet to a preheated 180°C oven and bake for 10 to 12 minutes until the frittata is puffed and just set in the center.

Save

My neighbor asked for the recipe after smelling it through our shared kitchen wall, and now she makes it every Sunday for her family. Food has a way of bringing people together even through apartment walls.

Choosing the Right Zucchini

I have learned that smaller zucchini with thin skins and few seeds give the best results. Large specimens can be watery and bitter, so pick ones that feel heavy for their size. The farmers market in summer has the most tender ones that barely need any cooking time at all.

The Milk Secret

Adding milk to the eggs might seem unnecessary but it creates that velvety texture that restaurant frittatas always seem to have. Whole milk works best here because the fat content carries the herb flavors beautifully throughout the custard as it bakes.

Perfecting the Finish

The transition from stovetop to oven is what makes this dish special. The bottom develops a golden crust while the top becomes lightly puffed and golden brown. Watch closely during the last few minutes as oven temperatures can vary quite a bit.

• Serve with a simple arugula salad dressed with lemon and olive oil
• Room temperature frittata brings out even more of the herb flavors
• Wrap leftover wedges individually for the easiest grab and go lunches

Save

There is something deeply satisfying about a dish that can be breakfast, lunch, or dinner without ever feeling like you are settling. This frittata has saved more weeknights than I can count.

Recipe FAQs

→ Can I make this vegetarian?

Yes, simply omit the pancetta and add extra vegetables such as spinach, bell peppers, or mushrooms for additional flavor and texture.

→ What other herbs work well in this dish?

Fresh oregano, marjoram, or chives make excellent additions or substitutions. Dried herbs can be used if fresh aren't available, though fresh herbs provide the brightest flavor.

→ Can I prepare this ahead of time?

Yes, the frittata can be made up to a day ahead and served at room temperature. It actually develops more flavor as it sits. Reheat gently if serving warm.

→ What should I serve with this?

A crisp green salad with vinaigrette and crusty bread make perfect accompaniments. It also pairs well with roasted potatoes or fresh fruit for brunch.

→ Can I use bacon instead of pancetta?

Absolutely. Bacon makes an excellent substitute for pancetta, though it has a slightly smokier flavor. Cook it until crispy before proceeding with the vegetables.

→ How do I know when it's done?

The frittata is ready when it's puffed and golden on top, and the center is just set with no liquid egg remaining. A knife inserted in the center should come out clean.